Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study
ABSTRACT Alcoholic fermentation is an exothermic process where temperature plays a crucial role in controlling the fermentation dynamics and the quality of the final product in wineries. Temperature regimes are typically predefined, with low‐temperature isothermal programs (ranging from 12°C to 18°C...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2025-11-01
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| Col·lecció: | Food Frontiers |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1002/fft2.70103 |
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