Kvasny Prum. 1988; 34(2): 42-44 | DOI: 10.18832/kp1988007

Technology of wine production used for wine distillate.Peer-reviewed article

A. L. SIRBILADZE

Using addition of 1g/l of active carbon during the after fermentation of wine, the substrate with better chemicosensorial parameters can be obtained. Using this substrate for distillation, the high volatile fraction need not to be removed to achieve wine distillates of high malty. Using this technology on a plant scale, the saving of 898,78 Rb with 100 hl of distilled wine is archieved.(In Slovak, English summary only)

Keywords: wine, wine distillate, fermentation, saving

Published: February 1, 1988