FERMENTATION OF FRENCH < PINOT NOIR > WINE. ROLE OF TEMPERATURES.

LE CUVAGE DU PINOT NOIR. ROLE DES TEMPERATURES.

Type of article: Article

Summary

THE EXTRACTION CURVE OF PHENOL COMPOUNDS IS GIVEN AS A FUNCTION OF TEMPERATURES RECORDED IN THE CAP AND IN THE FERMENTING LIQUID. COLOUR IS EXTRACTED AT THE BEGINNING OF FERMENTATION PRINCIPALLY, AND THE TANNINS DURING THE ENTIRE FERMENTATION PERIOD. IT HAS BEEN POSSIBLE TO ESTABLISH OPTIMUM EXTRACTION CONDITIONS. REHEATING AND COOLING OF GRAPES CAN BE ACHIEVED WITH HEAT PUMPS ; A PERSONAL COMPUTER CAN BE USED FOR RECORDING AND REGULATING TEMPERATURES. COMPUTERS ARE ALREADY USED IN CELLARS FOR OTHER PURPOSES.

Details

Original title: LE CUVAGE DU PINOT NOIR. ROLE DES TEMPERATURES.
Record ID : 1992-1771
Languages: French
Source: Rev. suisse Vitic. Arboric. Hortic. - vol. 23 - n. 4
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Beverages
Keywords: Pigment; Wine; Control (automatic); Organoleptic property; Heat pump; Phenol; Oenology; Colour