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1 I.N.R.A., Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des
Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.
In order to more precisely describe the kinetics of alcoholic fermentation and to show its considerable variability according to the musts, a study using an automatic device for monitoring fermentation was carried out; 45 musts were tested under isothermal standard conditions. The on-line measurement of the fermentation rate appeared to be particularly worthwhile because: (1) its maximum value, obtained early during the fermentation process, was well correlated with the fermentability of the musts; and (2) the trend of the rate curve was independent of temperature and was characteristic of the pair must-yeast strain.
Key words: alcoholic fermentation, kinetics, yeast
Submitted on November 11, 1989
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