Abstract
Temperature effects on rate of fermentation were shown to react uniformly to a series of 10 white juices of varied composition. Variables causing differences in fermentation rates were elucidated to the extent of about 80% by multiple correlation techniques. The variables used were degrees Brix, pH, and ammonia contents of the juice. Variations in the effect of these variables on fermentation rate with changes in temperature of fermentation were partially explained. A rate-prediction equation based on initial Brix, pH, and ammonia content for white juice fermentations at 70°F was calculated.
- Copyright 1964 by the American Society for Enology and Viticulture
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Vol 15 Issue 4
