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Am. J. Enol. Vitic. 44:2:127-133 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Kinetics of Alcoholic Fermentation Under Anisothermal Enological Conditions. I. Influence of Temperature Evolution on the Instantaneous Rate of Fermentation

Jean-Marie Sablayrolles 1 and Pierre Barre 1

1 INRA, Institut des Produits de la Vigne, Laboratoire de Microbiologie et Technologie des Fermentations, 2, place Viala, 34060 Montpellier Cedex 1, France.

In order to describe kinetic differences between isothermal and anisothermal fermentations, a study using an automatic device for monitoring fermentation was conducted. Isothermal alcoholic fermentations were compared with anisothermal fermentations reaching the same final temperature. In most cases, the rate at the end of the fermentation was faster under anisothermal conditions. This phenomenon appeared to be influenced by several parameters, particularly the assimilable nitrogen content of the must. However, in some cases, the fermentation rate decreased dramatically after the activation was noticed because of the adverse effect of loss of cell viability. Some practical consequences of these observations are discussed.

Key words: alcoholic fermentation, fermentation temperature

Submitted on July 17, 1991




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S. Colombie, S. Malherbe, and J.-M. Sablayrolles
Modeling Alcoholic Fermentation in Enological Conditions: Feasibility and Interest
Am. J. Enol. Vitic., September 1, 2005; 56(3): 238 - 245.
[Abstract] [Full Text] [PDF]


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Copyright © 1993 by the American Society for Enology and Viticulture.