TY - JOUR T1 - Studies with Controlled Fermentation. VI. Effects of Temperature and Handling on Rates, Composition, and Quality of Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 117 LP - 128 DO - 10.5344/ajev.1961.12.3.117 VL - 12 IS - 3 AU - C. S. Ough AU - M. A. Amerine Y1 - 1961/01/01 UR - http://www.ajevonline.org/content/12/3/117.abstract N2 - 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. ER -