%0 Journal Article %A Max Goldman %T Factors Influencing the Rate of Carbon Dioxide Formation in Fermented-in-the-Bottle Champagne %D 1963 %R 10.5344/ajev.1963.14.1.36 %J American Journal of Enology and Viticulture %P 36-42 %V 14 %N 1 %X In preparing to investigate the influence of lower temperatures (below 68°F) on rate of fermentation, it was necessary in the absence of available data to first determine the effects of specific materials and conditions.At 68°F, white cuvées attained near-maximum CO2 within 16 days, as compared to 38 days for red cuvées. Yeast food and tannin did not influence the rate or volume of CO2 produced. Different vaults at the same temperature and different cuvées in the same vault, produced similar fermentations. A laboratory experiment at the higher fermentation temperatures of 68-78°F indicates no difference in fermentation time, or amount of CO2 formed. It is suggested that light transmission readings may be used as a measure of yeast growth. %U https://www.ajevonline.org/content/ajev/14/1/36.full.pdf