Alcoholic fermentations were reduced in Wine Production

摘要

A method for the production of a Wine where the method significantly reduces the risk of unwanted detained alcoholic fermentations.Claim 1: a method for the production of Wine, characterised in that it comprises the following steps: (1) treat the grape Juice during fermentation with Yeast with an effective amount of glucose Isomerase for maintaining the glucose / Fructose ratio close to 1: 1 in e L Grape Juice; and then (2) additional steps to produce Wine of interest.