PROCEDURE OF ENHANCING FORMATION OF GLYCEROL IN WINE FERMENTATION BY USING TEMPERATURE SHOCKS

• Main Authors: CELAN STEFAN, BEROVIC MARIN, WONDRA MOJMIR, KOSMERL TATJANA, PIVEC ALEKSANDRA
• Format: Patent
• Language: English; Slovenian
• Published: 31.10.2005
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PROCESSES USING MICROORGANISMS; SPIRITS; VINEGAR; WINE

A procedure of enhancing formation of glycerol in wine fermentation by using temperature shocks is solving the problem of how to produce, by sequential application of temperature shocks in the wine fermentation process, even for up to 100 % greater quantity of glycerol, a metabolic product of wine y...