Pühra (Böröczki), B.Kállay, M.Korány, K.2021-06-282021-06-282001-03-21International Journal of Horticultural Science, Vol. 7 No. 1 (2001) , 62-66.1585-0404https://hdl.handle.net/2437/314086It has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it causes no "thiamine taste" in organoleptic evaluation.application/pdfamino acida-keto glutaricpyruvicacetic acid contentetic aldehyde amountfree SO2 contentthiamine additionamino acid analyserHPLC measurementsfolyóiratcikkOpen Accesshttps://doi.org/10.31421/IJHS/7/1/250International Journal of Horticultural Science17Int. j. hortic. sci.2676-931X