Alcohol Losses from Entrainment in Carbon Dioxide Evolved during Fermentation

Abstract

Total losses of alcohol entrained in CO₂ in laboratory experiments were shown to increase with: temperature of fermentation, alcohol level of wine fermented, agitation of fermenting liquid, and presence of a pomace cap. As expected, the rate of loss of alcohol entrained in CO₂ per unit of time reaches a maximum about the middle of fermentation, i.e. during maximum activity. For four cellar fermentations, alcohol losses entrained in CO₂ are reported as % of alcohol production at four instants during fermentation. The rate of loss of alcohol expressed in this way rises to a maximum toward the end of fermentation. No differences in losses of alcohol in CO₂ were observed between the open and closed fermenters. Total losses of alcohol by evaporation and entrainment in CO₂ for laboratory fermentations af 26.5°C (79.7°F) were 0.65% for juice with 21° initial Balling, 0.84% for must with 21° initial Balling, and 0.16% for distilling material with 5.5° initial Balling. For plant fermentations at 25.5°C (77.9°F), the loss was 0.7% for must with 16° initial Balling. These losses are in good agreement with previous findings.