In this work, we summarize the many observations we have made since 1961 on continuous winemaking. They involved large volumes of harvest, in many cooperative cellars located in different regions. The observations were made on devices of different construction and carried out in each case compared to conventional winemaking. They show that apart from the well-known mechanical facilities, continuous vinification brings significant advantages from the oenological point of view: temperature suitable for good fermentation (in single-turn metal devices) - selection of yeasts of the genus Saccharomyces, which allows a slight gain in alcohol, faster dissolution of color and tannin - decrease in methanol and isobutanol content, (2-methyl, 11-propanol) We have also shown that sulfur dioxide retained all its effectiveness antibacterial in continuous vinification. Following these observations, we have identified the rules to be followed in order to carry out winemaking under the best conditions according to this technique which can be used profitably in large installations, in particular in cooperative cellars producing wines for everyday consumption.
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出版者
International Viticulture and Enology Society
其它主题
Technincs
语言
英语
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS