Abstract
The effect of variety, year, and grape maturity on fermentation kinetics was studied. The differences were quantified by comparing the values of the maximum CO2 production rates ((dCO2/dt)max) and the trends of the (dCO2/dt) curves at the end of fermentation. Fermentation kinetics were very different among grape varieties, but also changed significantly with year and maturity. Year above all influenced the maximum CO2 production rate (dCO2/dt)max) when maturity dramatically changed the kinetics at the end of fermentation. Kinetic variations were also related to must composition changes. The maximum CO2 production rate was correlated to the must assimilable nitrogen concentration while the trend of the dCO2/dt curve at the end of fermentation (expressed as DM80) was above all a function of the sugar concentration.
- Received May 1995.
- Copyright 1996 by the American Society for Enology and Viticulture
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