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The effect of depectinization in apple wine production on the wines quality with special attention paid to methanol content

100%

Drzazga B., Mitek M., Betlejewski W.

Acta Alimentaria Polonica

1985

tom 11

nr 3

It is demonstrated that to obtain a colloidally stable apple wine it is necessary to perform depectinization at least once, best in the pulp. A second or third depectinization is not advisable since the result is an increased methanol content on the finished product, and this is not necessary to ensure colloidal stability of wine. It is also shown that a full fermentation of sugar in the must gives wines of better quality than the application of partical additional fortification does.

Ograniczanie wyników

1 Acta Alimentaria Polonica

1 Betlejewski W.

1 Drzazga B.

1 Mitek M.

1 1985

Wyniki wyszukiwania

The effect of depectinization in apple wine production on the wines quality with special attention paid to methanol content