title: [Alcoholic fermentation in "Schwabischen Most": ethanol and alcoholic congener alcohols].
abstract: The concentrations of ethanol and congener alcohols in "Schwäbischer Most" were determined (1) at various stages throughout the fermentation process in two different types of "Most", and (2) after completed fermentation in eleven different types. The fermentation process was finished after about five weeks with a final ethanol concentration of 35-54 g/l. According to the congener alcohols the different specimens of "Most" could be classified as beverages like wine. However, the concentrations were found to vary so widely that the analysis of the beverage in question is to be recommended whenever an expert opinion is given. Our studies suggest that the alcohol concentrations do not change significantly, when the fermentation process has been finished.
authors.affiliation: Institut für Gerichtliche Medizin, Universität Tübingen.
authors.forename: M
authors.initials: M
authors.lastname: Graw
authors.forename: K
authors.initials: K
authors.lastname: Besserer
mesh_terms: D000431:Ethanol / Q000032:analysis*; D005285:Fermentation; D005858:Germany; D006801:Humans; D012016:Reference Values; D014920:Wine / Q000032:analysis*
chemical_list: D000431:Ethanol
vernacular_title: Alkoholische Gärung beim "Schwäbischen Most": Ethanol und Begleitalkhole Alcoholic fermentation in "Schwäbischem Most": Ethanol and congener alcohols.