Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions
Arina Oana Antoce,
George Adrian Cojocaru,
Cornel Baniţă
et al.
Abstract:The usual technology for sweet white wine production requires the cessation of the alcoholic fermentation before its completion by lowering the temperature in the fermentation tank under 8-10 °C, racking the wine off the lees and adding high doses of sulphur dioxide, usually 150 mg/L or more. This process is energy-consuming and can end up introducing more sulphur dioxide in the wine than in the case of dry wine production. An alternative method for stopping the alcoholic fermentation and producing wines with … Show more
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