COMPOSITION OF SATURATED FATTY ACIDS AND ITS USE FOR INHIBITION OF ALCOHOLIC OR MALOLACTIC FERMENTATION AND DOSE REDUCTION OF SULPHUR DIOXIDE IN WINE MAKING TECHNOLOGY

摘要

Use of mixture of saturated fatty acids C8 C10 and C12 for inhibition of activity of yeast and milk bacteria in the phase of end fermentation of grape must and for dose reduction of sulphur dioxide in winemaking technology.