TY - JOUR T1 - Effect of Variety, Year, and Grape Maturity on the Kinetics of Alcoholic Fermentation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 363 LP - 368 DO - 10.5344/ajev.1996.47.4.363 VL - 47 IS - 4 AU - Claude Dubois AU - Claire Manginot AU - Jean-Louis Roustan AU - Jean-Marie Sablayrolles AU - Pierre Barre Y1 - 1996/01/01 UR - http://www.ajevonline.org/content/47/4/363.abstract N2 - The effect of variety, year, and grape maturity on fermentation kinetics was studied. The differences were quantified by comparing the values of the maximum CO2 production rates ((dCO2/dt)max) and the trends of the (dCO2/dt) curves at the end of fermentation. Fermentation kinetics were very different among grape varieties, but also changed significantly with year and maturity. Year above all influenced the maximum CO2 production rate (dCO2/dt)max) when maturity dramatically changed the kinetics at the end of fermentation. Kinetic variations were also related to must composition changes. The maximum CO2 production rate was correlated to the must assimilable nitrogen concentration while the trend of the dCO2/dt curve at the end of fermentation (expressed as DM80) was above all a function of the sugar concentration. ER -