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USEFULNESS AND USE OF COOLING IN FERMENTATION OFF SKINS, RACKING OFF OF MUSTS AND CONTROL OF FERMENTATION.

[In Italian. / En italien.]

Author(s) : CASTINO M., PIRACCI A., SPERA G.

Type of article: Periodical article

Summary

THE ANALYSIS OF COLD FERMENTED WINES GAVE THE FOLLOWING RESULTS: HIGHER ALCOHOL CONCENTRATION, LESS VOLATILE ACID, LOWER PH ; DIFFERENT VOLATILE CONTENTS ; DECREASE IN COLLOIDS AND HIGHER FATTY ACID CONCENTRATION, PROVIDING A BETTER STABILITY OF CORRESPONDING ESTERS. THE TASTE TEST SHOWED A PREFERENCE FOR WINES FERMENTED AT LOW TEMPERATURE. (Bull. OIV, FR., 58, N 652-653, 1985/06-07, 675, 18387.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1986-0287
  • Languages: Italian
  • Source: Notae AIVV - n. 3
  • Publication date: 1984

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