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Am. J. Enol. Vitic. 44:2:134-138 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Kinetics of Alcoholic Fermentation Under Anisothermal Conditions. II. Prediction From the Kinetics Under Isothermal Conditions

Jean-Marie Sablayrolles 1 and Pierre Barre 1

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

Two methods to predict the kinetics of alcoholic fermentation for any must under anisothermal enological conditions from the kinetics at constant temperature were tested. The first method based upon isothermal kinetics at different temperatures gives a good prediction in the case of musts with a low assimilable nitrogen content, but it is less precise with others. The second method allows a good prediction for all the musts (mean error to calculate the fermentation duration = 7.3%)

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.