Abstract
Two methods to predict the kinetics of alcoholic fermentation for any must under anisothermal enological conditions from the kinetics at constant temperature were tested. The first method based upon isothermal kinetics at different temperatures gives a good prediction in the case of musts with a low assimilable nitrogen content, but it is less precise with others. The second method allows a good prediction for all the musts (mean error to calculate the fermentation duration = 7.3%)
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