High temperatures are detrimental to fermentation. Although the process itself is hot because it involves a considerable expenditure
energy, is better suited than the outside temperature is not high. She should never exceed 40 ° C. If this occurs
fermentation will be compromised and, consequently, the production of alcohol. If there is a risk of reaching this temperature
level is advisable to use a coil. This coil will be immersed in the wort and inside it will move some
can be kept liquid at temperatures below 0 ° C.
The casks or vats, when not being used in wine production should remain constantly filled,
preventing dryness of the wood and the appearance of gaps between the staves. The liquid acts by exerting pressure on the
container wall preventing it yields.
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