Fermentation of Grapes under Anaerobic Conditions. III. Holding Grapes under Carbon Dioxide before Crushing

Abstract

Whole red and white grapes were held under carbon dioxide for 1 to 10 days. With white grapes, quality decreased upon holding for more than 48 hours, and added tartaric acid did not improve the quality. Nor was quality improved by separating the pomace and free-run and holding the pomace under carbon dioxide while the free-run fermented. With the reds holding the pomace under carbon dixoide while the free-run was fermented separately and then blending the two appears worthy of further trial, although the present results were not conclusive.