TY - JOUR T1 - Studies on Controlled Fermentation. V. effects on color, Composition, and Quality of Red Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 9 LP - 19 DO - 10.5344/ajev.1961.12.1.9 VL - 12 IS - 1 AU - C. S. Ough AU - M. A. Amerine Y1 - 1961/01/01 UR - http://www.ajevonline.org/content/12/1/9.abstract N2 - Pinot noir musts treated with sulfur dioxide at 175 mg per l prior to fermentation delayed malo-lactic fermentation after finish of fermentation for several months. Compared to wines treated with 75 mg per l they were superior. Without further addition of sulfur dioxide the malo-lactic fermentations went to completion after several months' storage and then no taste differences were noted between treatments of 75 mg per l and 175 mg per l of sulfur dioxide. Wines of the same experiment were found to be of better quality when fermented at 70° or 80°F than at 53°F.A comparison of a pressure fermentation versus a non-pressure fermentation indicated atmospheric pressure fermentation gave better quality wine and that there was little difference in color.For Cabernet Sauvignon grades 70°F temperature of fermentation yielded more color and less tannin after storage than did fermentation at 80°F or 53°F.Pumping over with and without a submerged cap gave about equal overall color and tannin extraction while punching down gave slightly less.Fermentations with a submerged cap with pumping-over was found to have an elevated cap temperature when compared to the fermentation with pumping-over only. Log functions of O.D.520, alcohol (per cent by volume), and tannins (g per 100 ml) plotted against log time of fermentation yield linear plots over most of the fermentation for grapes of high pigment content. ER -