About this document
Reducing Methanol in Plum Brandy by mick is a document available to read on EtoBox.
The document discusses possibilities for reducing the methanol content in plum brandy. It examines reducing methanol formation during fruit must alcohol fermentation by influencing factors like fruit must pH and alcohol fermentation agents. Lowering the must pH to 2.5 through acidification was found to be the most effective at reducing methanol content compared to the control, likely by creating less favorable conditions for pectolytic enzymes. The document also looks at employing demethanolization columns
- Author
- mick
- Language
- EN