Temperature control in winemaking
Maik WERNER, Doris RAUHUT; State Research Institute Geisenheim, Germany
Temperature control during the wine-making process is very important for the final quality of the wine. Even if it cannot replace all functions it can complement the effect of sulphur dioxide (SO2) at certain points. Temperature influences the activity of enzymes, which are present at various points during the whole production process of wine. Enzymes are already present in the grape and may affect the aroma through oxidation and influence the degradation of the grape mash during maceration. They are also responsible for the metabolic processes in the living micro- organisms, such as bacteria, yeasts…and fungi. Thus, the wine-maker has the option of controlling these factors by controlling the temperature.
Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE
Published on 23/09/2009
- (33,803 Kb)
Open and read the document (pdf, 33 Kb)