Způsob výroby termomacerovaného hroznového moštu s přídavkem kyseliny L-askorbové
| Title in English | Process for producing thermo-macerated must with addition of L-ascorbic acid |
|---|---|
| Authors | |
| Year of publication | 2016 |
| Type | Patent |
| MU Faculty or unit | |
| Publisher | Úřad průmyslového vlastnictví |
| State | Czech Republic |
| Patent's number | 306301 |
| Web | https://isdv.upv.cz/webapp/webapp.pts.det?xprim=1641817&lan=cs&s_majs=&s_puvo=&s_naze=&s_anot= |
| Description | The invented process for producing thermo-macerated must with addition of L-ascorbic acid is characterized in that the L-ascorbic acid is added at minimum amount of 1 mg per 1 kg of grapes or into crushed grape wines, wherein the thus obtained mixture is then thermo-macerated for a period of at least 1 minute at the minimum temperature of 50 degC. After cooling down the thermo-macerated grapes with the addition of L-ascorbic acid or crushed thermo-macerated grapes are pressed and the obtained thermo-macerated must with the addition of L-ascorbic acid is then subjected to preservative treatment. |
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