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COMPARATIVE STUDY OF THE NORMAL FERMENTATION ON SKINS AND BY MACERATION WITH DRY ICE AND A SUPPLEMENT OF CARBON DIOXIDE.

[In Spanish. / En espagnol.]

Author(s) : DONATE GUAU M.

Type of article: Periodical article

Summary

THE USE OF DRY ICE, ALTHOUGH EXPENSIVE, IS POSSIBLE AND AVOIDS THE RISE OF TEMPERATURE DURING FERMENTATION ON SKINS. WITH RAPID TRANSPORT, LIMITED DELAY AND THE ADMISSION OF GRAPES AT MORE NORMAL TEMPERATURES, LOSSES CAN BE PREVENTED. THE TEMPERATURE OF MUST CAN ALSO BE IMPROVED PRIOR TO FERMENTATION. FOR SMALL CONCERNS, WHICH HAVE NO COOLING PLANT AND HANDLING SMALL AMOUNTS OF GRAPES, THIS MACERATION PROCESS SEEMS ESPECIALLY SUITABLE. (Bull. OIV, FR., 57, N 641-642, 1984/07-08, 681, 17722.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1985-0656
  • Languages: Spanish
  • Source: Sem. vitivinic. - n. 1960
  • Publication date: 1984

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