PT  - JOURNAL ARTICLE
AU  - C. S. Ough
AU  - M. A. Amerine
TI  - Studies with Controlled Fermentation. VI. Effects of Temperature and Handling on Rates, Composition, and Quality of Wines
AID  - 10.5344/ajev.1961.12.3.117
DP  - 1961 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 117--128
VI  - 12
IP  - 3
4099  - http://www.ajevonline.org/content/12/3/117.short
4100  - http://www.ajevonline.org/content/12/3/117.full
SO  - Am J Enol Vitic.1961 Jan 01; 12
AB  - Studies on overall fermentation rates indicate log of the rates are proportional to the reciprocal of the absolute temperature. A short time high starting temperature does not appreciably change fermentation time of a cold fermentation. It was found that between 18 and 10° Brix cap-liquid temperature differentials were at a maximum and reasonably independent of the fermentation temperature. For the wines and temperature ranges studied higher temperature of fermentation increased red wine quality and decreased white wine quality generally.