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Am. J. Enol. Vitic. 17:3:163-173 (1966)
Copyright © 1966 by the American Society for Enology and Viticulture.
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Fermentation Rates of Grape Juice. IV. Compositional Changes Affecting Prediction Equations

C. S. Ough 1 and M. A. Amerine 1

1 Department of Viticulture and Enology, University of California, Davis.

The ammonia and total nitrogen composition of a number of grape juices were determined and, with the degree Brix and pH, related to fermentation rates. Varied growing conditions, varieties, and grape maturities were investigated. Nitrogen balances on the juice were determined to a limited extent. Prediction equations for fermentation rate estimation were derived for three fermentation temperatures based on °Brix, pH, and total Kjeldahl nitrogen analysis of the juice.




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 Appl. Environ. Microbiol.Home page
M. C. Coleman, R. Fish, and D. E. Block
Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations
Appl. Envir. Microbiol., September 15, 2007; 73(18): 5875 - 5884.
[Abstract] [Full Text] [PDF]


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Copyright © 1966 by the American Society for Enology and Viticulture.