METHOD FOR TREATING MUSTS AND WINES AND PRODUCT FOR IMPLEMENTING SAID METHOD

• Main Authors: GARCÍA YOLDI, David, SALGADO GÓMEZ, Rafael, LÓPEZ GOÑI, Ignacio, PÉREZ SÁEZ, Elisa
• Format: Patent
• Language: English; French; German
• Published: 28.09.2022
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The must- and wine-treatment method of the invention consists in adding lysates of lactic acid bacteria during the wine fining and ageing phase in order to reduce astringency, said addition also increasing nitrogenous matter, while the negative z-potential of the lactic acid bacteria and its ability...