Abstract
The method of proton flux measurement was used in combination with simulation of the traditional starter preparation used in Champagne to show that ethanol tolerance is strongly dependent on growth temperature. The result supports this process which relies on both a progressive lowering of starter temperature and a two-step culture, first in the must and then in the wine.
- Received September 1985.
- Copyright 1987 by the American Society for Enology and Viticulture
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