| 摘要 |
The invention relates to a process for stabilising and preserving wines. The subject of the invention is a process for stabilising and preserving wines, characterised in that it consists in adding to the grape must, during fermentation, one of the following fatty acids: hexanoic, octanoic or decanoic acid, or a mixture thereof, and sulphur dioxide, in an amount of not more than 10 mg of acidic substance per litre of medium to be treated for a quantity of sulphur dioxide of the order of about 100 to 150 mg per litre of medium to be treated. Application to the mutage of sweet white wines and to the protection of sweet white wines against additional fermentations and of red wines against yeast spoilage.
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