The production of sweet table wine is to stop the fermentation and to remains the suger in the must. Though the most popular method is the addition of SO2 in the must, the removal of yeast from the must by various charifiers and adsorbents was examined. The sedimentation percentage value (SPV) was calculated as follow.
SPV=A-B/A×100
A: total numbers of yeast before treatment
B: total numbers of yeast after treatment
Addition 1 g bentonite or/and 1 m
l of 1% gelatine to 100 ml of must were the most effective yeast sedimentation. The effects of pH, temperature and alcohol concentration on SPV were also tested.
View full abstract