@article {Bely319, author = {M. Bely and J. M. Sablayrolles and P. Barre}, title = {Description of Alcoholic Fermentation Kinetics: Its Variability and Significance}, volume = {41}, number = {4}, pages = {319--324}, year = {1990}, doi = {10.5344/ajev.1990.41.4.319}, publisher = {American Journal of Enology and Viticulture}, abstract = {In order to more precisely describe the kinetics of alcoholic fermentation and to show its considerable variability according to the musts, a study using an automatic device for monitoring fermentation was carried out; 45 musts were tested under isothermal standard conditions. The on-line measurement of the fermentation rate appeared to be particularly worthwhile because: (1) its maximum value, obtained early during the fermentation process, was well correlated with the fermentability of the musts; and (2) the trend of the rate curve was independent of temperature and was characteristic of the pair must-yeast strain.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/41/4/319}, eprint = {https://www.ajevonline.org/content/41/4/319.full.pdf}, journal = {American Journal of Enology and Viticulture} }