Translations:Benutzer:Arian/Klett-Mini-Test/1587/en

The valerian blossoms are picked in June/July at the moment of greatest fullness of the false umbel, and immediately crushed by a suitable device (a shredder). In this process the cell sap — including the essential oils — passes out of the cell plasma and the cell vacuoles. It is separated from the remaining pomace by means of a fruit press. The pomace is then mixed with approximately as much water as was obtained in juice during the first pressing. This mash stands for one day and is then pressed again. By pressing twice in this way, approximately 1 litre of press juice is obtained from 2 to 3 kg of blossoms. It is filled into bottles and undergoes lactic acid fermentation. The gases arising in this process must be able to escape. After a fermentation period of approximately 6 weeks, the bottles are sealed with corks or rubber stoppers. Too much ingress of oxygen leads to faulty fermentation, through which the