| 摘要 |
Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses/weeds, without other nutrients, harvesting being in the autumn. Fermentation method that is based on pressed grapes, in 20-25% of the vats, the wild yeasts thereof being produced and, in initial states, 3.5-6% vol. alcohol being achieved, with subsequent topping-up every 7-15 days; the total added sugar undergoes stepwise fermentation. Three different yeasts are obtained: white yeast (1), slow-growth yeast (2) and yellow yeast (3). Said yeasts make it possible directly to obtain high-quality beverages, such as cider, beers, cognacs, rums, vodkas, etc., with products having an alcohol content of up to 60% vol./vol. Fermentation also takes place with highly concentrated solutions of sucrose, molasses, sugars resulting from starch hydrolysis, and various plant materials. The production of bread, pastries and quality derived products is facilitated. |
