EFFECT OF THE PROCESSING AND STORAGE TEMPERATURE ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WINES.

INFLUENCE DE LA TEMPERATURE D'ELABORATION ET DE CONSERVATION SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET ORGANOLEPTIQUES DES VINS.

Type of article: Article

Summary

RESULTS OF RECENT STUDIES BY THE OENOLOGICAL AND VITICULTURAL RESEARCH INSTITUTE, STELLENBOSCH (SOUTH AFRICA), OF THE EFFECT OF TEMPERATURE AND OF OTHER FACTORS ON THE QUALITY OF WINES, MORE ESPECIALLY WHITE, MORE SENSITIVE THAN RED: EFFECT OF TEMPERATURE PRIOR TO FERMENTATION BETWEEN 15 AND 35 DEG C; REHYDRATION TEMPERATURE OF DRY ACTIVE WINE YEASTS; EFFECT DURING FERMENTATION TEMPERATURE LOWER THAN 14 DEG C FOR WHITE WINES ; INTERACTIONS OF TEMPERATURE AND VARIOUS FACTORS OF MUST BETWEEN 13 AND 20 DEG C; EFFECT OF TEMPERATURE AFTER FERMENTATION BETWEEN 0 AND 30 DEG C FOR WHITE WINES OF THE RIESLING TYPE. G.G.

Details

Original title: INFLUENCE DE LA TEMPERATURE D'ELABORATION ET DE CONSERVATION SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET ORGANOLEPTIQUES DES VINS.
Record ID : 1983-2270
Languages: French
Source: Bull. OIV - vol. 56 - n. 624
Publication date: 1983/02
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Beverages
Keywords: Yeast; Wine; Organoleptic property; Physico-chemical property; Oenology