Kvasny Prum. 1987; 33(6): 169-170 | DOI: 10.18832/kp1987033

Possibilities of increasing yeast activity in secondary fermentation of wines with residual sugar.Peer-reviewed article

E. MINÁRIK, O. JUNGOVÁ, Z. ŠILHÁROVÁ, F. NĚMEČEK

Some sorbents (yeast cell walls, microcrystalline cellulose) and the activator of the hyphal fungus Botrytis cinerea show a stimulating influence not only on the fermentation condition but also partly on the secondary fermentation of wines with rest sugar. Technological aspects are shortly discussed.
(In Slovak, English summary only)

Keywords: wine, fermentation, yeasts,actitity, saccharides, Botrytis cinerea

Published: June 1, 1987