Author : Arthur Peronneau Hayne
Publisher : Forgotten Books
ISBN 13 : 9780282878313
Total Pages : 24 pages
Book Rating : 4.8/5 (783 download)
Book Synopsis The Control of the Temperature in Wine Fermentation (Classic Reprint) by : Arthur Peronneau Hayne
Download or read book The Control of the Temperature in Wine Fermentation (Classic Reprint) written by Arthur Peronneau Hayne and published by Forgotten Books. This book was released on 2017-10-21 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Control of the Temperature in Wine Fermentation Excess of Heat. The amount of heat generated within the fermenting tank is very great, being sufficient, theoretically, to raise above boiling point the whole of a must rich in sugar. Practically, however, the heat is generated gradually; and much of it is carried off by the gas generated, as well as through the walls of the vat, and from the surface of the fer menting liquid otherwise fermentation beyond a certain point would be impossible. This fact has taught wine-makers in warm countries the necessity of a free circulation of air in the fermenting-room, unless that air is hotter than the temperature of the fermenting mass. Hence the benefit of the practice of fermenting in small packages with thin walls: first, because of less actual amount or quantity of heat (calories) gener ated and, second, because of the facility with which this heat can be car ried off and thus the equilibrium between the temperature of the fermenting mass and the outside air be maintained. This has led many wine makers to have their tanks made of small diameter, of great height, and of very thin material of high conductivity, such as thin enameled iron. While this certainly enables the operator to completely control the temper ature, it has proved far too expensive for general use. But unquestionably the growing custom of using very large tanks is essentially bad practice. Activity of t/ze Yeast. The third factor in the problem is the activity of the yeast-cell. There are many circumstances that-modify this activity. First it must be remembered that the yeasts are plants, and that, in a gen eral way, their growth (activity) is modified by the same conditions that affect the higher plants growing in the fields. Extremes either of heat or cold are unfavorable to their maximum development. Thus in cold climates the wine - maker keeps a fire constantly burning in the fermenting room, while in hot countries all his energies are bent on reducing the temperature to that most favorable for proper fermentation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
