PT  - JOURNAL ARTICLE
AU  - C. S. Ough
TI  - Fermentation Rates of Grape Juice. III. Effects of Initial Ethyl Alcohol, pH, and Fermentation Temperature
AID  - 10.5344/ajev.1966.17.2.74
DP  - 1966 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 74--81
VI  - 17
IP  - 2
4099  - http://www.ajevonline.org/content/17/2/74.short
4100  - http://www.ajevonline.org/content/17/2/74.full
SO  - Am J Enol Vitic.1966 Jan 01; 17
AB  - The effects of initial alcohol on grape juice fermentation have been studied by observing interactions with temperature and pH. Initial alcohol delayed and limited fermentation. At pH 3.0 the effects on the lower initial alcohols were inhibiting, but, as the initial alcohols increased above 4% by volume, adjustments to this pH responded similarly to those at pH 3.5 and 4.0. Fermentation rates were diminished rapidly at 91°F at over 4% initial alcohol. At 70°F, rate response to initial alcohol changes was nearly linear. At 50°F, fermentation rates are affected less drastically by initial alcohol concentrations above 4%. Viable cell count data indicate that the above responses are due mainly to growth-limiting or killing effects on the yeast.