PT  - JOURNAL ARTICLE
AU  - Max Goldman
TI  - Rate of Carbon Dioxide Formation at Low Temperatures in Bottle-Fermented Champagne
AID  - 10.5344/ajev.1963.14.3.155
DP  - 1963 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 155--160
VI  - 14
IP  - 3
4099  - http://www.ajevonline.org/content/14/3/155.short
4100  - http://www.ajevonline.org/content/14/3/155.full
SO  - Am J Enol Vitic.1963 Jan 01; 14
AB  - Time of fermentation of tierage wine is proportional to the drop in temperature at the time of yeast inoculation to the consequent, fermentation temperature. Yeast cultures composed of multiple strains require longer fermentation periods than those of lesser number. At temperatures below 60°F, time of fermentation becomes greater, and is more significant as temperature is lowered. When SO2 is added in amounts of 20 ppm or less, the effect on fermentation is slight. At 40 ppm the effect becomes quite measurable, with a 7-day prolongation of fermentation time. Wet compressed yeast offers many advantages over traditional culture. In use, propagation or preparation systems may be simple, or entirely eliminated, with considerable savings in time and control program. A vigorous end fermentation is secured, this being essential for cold fermentations below 60°F.