Citation

Graw M, Besserer K. Blutalkohol 1991; 28(5): 312-320.

Vernacular Title

Alkoholische Garung beim "Schwabischen Most": Ethanol und Begleitalkhole

Affiliation

Institut fur Gerichtliche Medizin, Universitat Tubingen.

Copyright

(Copyright © 1991, International Committee on Alcohol, Drugs and Traffic Safety and Bund gegen Alkohol und Drogen im Straßenverkehr, Publisher Steintor Verlag)

DOI

unavailable

PMID

1953996

Abstract

The concentrations of ethanol and congener alcohols in "schwabischen 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.

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