Sugar and Alcohol Stabilization of Yeast in Sweet Wine
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چکیده
منابع مشابه
Sugar and alcohol stabilization of yeast in sweet wine.
Secondary fermentation of sweet wine was prevented by the Delle stabilization procedure. For this procedure, advantage is taken of the inhibitory effects of high concentrations of sugar as well as of alcohol. Thus, relatively small amounts of wine spirits were added to fermenting musts to obtain stability, as compared to the conventional procedure in which larger amounts of alcohol are added an...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1968
ISSN: 0003-6919
DOI: 10.1128/am.16.7.1067-1075.1968