Pühra (Böröczki), B., Kállay, M., & Korány, K. (2001). Change of Thiamine concentration and amino acid composition during sparkling wine base Production. International Journal of Horticultural Science, 7(1), 62-66. https://doi.org/10.31421/IJHS/7/1/250
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It 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.