In this article:
Under conditions where the grape crop is badly damaged, high concentrations of grape juice can become present in the bulk cold dip used for hastening the drying of the fruit.
Frementation occurs and the resulting acidity lead to breakdown of the oil water emulsion, the resulting is dip no longer useful for the hastening of drying. This paper investigates the effectiveness of using caustic potash solution to prevent fermentation and maintain the dip at a suitable pH level..
Fermentation of the Cold Dip used for Drying Sultanas
1959, Journal of the Australian Institute of Agricultural Science, vol 25, issue 3, month 9, pages 222 – 223
Please note accessing PDF may be slow, thank you.
