Kvasny Prum. 1983; 29(11): 253-256 | DOI: 10.18832/kp1983047

The effect of fermentation temperature on white wines quality.Peer-reviewed article

A. DOBOŠ

The temperature of must fermentation is very significant in a production of white wine from grapes. The temperature can affect the material composition and organoleptic properties of the product. The maximum content of ethanol and the minimum content of volatile acids were obtained with the mean temperature of20 °C. With respect to organoleptic properties as the best wines were considered those which were fermented at lower temperature than that of20 °C. Decreased temperature of 10 to12 °Cresulted in a prolonged time of wine fermentation. Increased temperatures of 30 to 32 during fermenatation resulted in worse organoleptic properties and failures in taste of wine. The fermentation of white wine inCzechoslovakiacan be satisfactory performed up to26 °C.
(In Slovak, English summary only)

Keywords: fermentation, temperature, white wine

Published: November 1, 1983