| abstract |
The process for the production of thermo-trapped grape must with the addition of L-ascorbic acid is carried out in such a way that L-ascorbic acid is added in a minimum of 1 mg per 1 kg of grapes or into grape pulp, which is thermomacerated for at least 1 minute at a minimum temperature of 50. degree.C. L-ascorbic acid-added thermo-trained grapes or thermomached grape pulp are compressed after cooling and the resulting thermo-trained must with L-ascorbic acid added is preserved. |