Abstract
Total losses of alcohol entrained in CO2 in laboratory experiments were shown to increase with: temperature of fermentation, alcohol level of wine fermented, agitation of fermenting liquid, and presence of a pomace cap. As expected, the rate of loss of alcohol entrained in CO2 per unit of time reaches a maximum about the middle of fermentation, i.e. during maximum activity.
For four cellar fermentations, alcohol losses entrained in CO2 are reported as % of alcohol production at four instants during fermentation. The rate of loss of alcohol expressed in this way rises to a maximum toward the end of fermentation. No differences in losses of alcohol in CO2 were observed between the open and closed fermenters.
Total losses of alcohol by evaporation and entrainment in CO2 for laboratory fermentations af 26.5°C (79.7°F) were 0.65% for juice with 21° initial Balling, 0.84% for must with 21° initial Balling, and 0.16% for distilling material with 5.5° initial Balling. For plant fermentations at 25.5°C (77.9°F), the loss was 0.7% for must with 16° initial Balling. These losses are in good agreement with previous findings.
- Copyright 1964 by the American Society for Enology and Viticulture
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