Kvasny Prum. 1986; 32(7-8): 174-175 | DOI: 10.18832/kp1986045

Problems with wine sulphuring.Peer-reviewed article

K. PRŮŠA, M. ZAJÍČEK, P. VAJČNER

The additions of polycar AT, thiamine and hydrogel of bentonite into the fermenting grape must and their effect on the quantity of free and total sulphur dioxide were tested. Polyclar AT permits to decrease the whole dosage of sulphuring without any oxidative changes of vine. The effect of hydrogel of bentonite on the SO₂ level was not determined. The additions of thiamine increased the level of free SO₂ that resulted in a lower dosage of sulphuring. The fermentation with the pure culture AS had no effect on the SO₂ level.(In Czech, English summary only)

Keywords: must, sulphur oxide, polycar AT, bentonite, thiamine, ASVK

Published: July 1, 1986