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Cooled fermentation during winemaking.

Gezügelte Gärführung bei der Weinherstellung.

Author(s) : PLATZER B., DIENES C., SCHERNER L.

Type of article: Article

Summary

In the last few years, cooled fermentation has become more and more important for German winemakers. At the same time, the number of producers of the required equipment has increased. In order to evaluate this equipment Arbeitskreis Technik im Weinbau (ATW) conducted an initial study in cooperation with the University of Applied Sciences in Kaiserslautern in 1997. The main aims were to evaluate the equipment and utility costs and to test the functionality of different heat exchangers.

Details

  • Original title: Gezügelte Gärführung bei der Weinherstellung.
  • Record ID : 2002-1434
  • Languages: German
  • Source: KI Luft Kältetech. - vol. 37 - n. 11
  • Publication date: 2001/11
  • Document available for consultation in the library of the IIR headquarters only.

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