Abstract
In the present study a mathematical empirical model permitting the calculation of the heat-generation kinetics during fermentation in usual oenological conditions, and with applications in white-wine-making refrigeration-system design, has been obtained. It has been verified in fermentation at different temperatures of Macabeo and Chardonnay musts, with different states of maturity. The musts have been prepared to an industrial level with adequate technology for quality white-wine making. By using a pilot fermentation plant, the musts were fermented at a controlled temperature in 75 1 stainless-steel vessels
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