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. 2015 Dec 31;20(4):292–297. doi: 10.3746/pnf.2015.20.4.292

Table 1.

Pre-treatment conditions of mash for apple wine fermentation

Sample Treatment

K2S2O5 (mg/kg apple) Lactic acid (mL/kg apple) Pectinase (mg/kg apple) Chaptalization (°Brix)
Control 100
A 100 1.0
B 100 100
C 100 24
D 100 100 24