Heat Release in Alcoholic Fermentation: a Critical Reappraisal
- 1 January 1982
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 33 (3) , 149-153
- https://doi.org/10.5344/ajev.1982.33.3.149
Abstract
The theoretical basis for calculating the expected heat release during alcoholic fermentation is reviewed and updated, incorporating modern thermochemical data and modern concepts of microbial process stoichiometry and energetics. Historical and more recent experimental values of heat release are reviewed and evaluated. Errors in recent enological textbooks are discussed and corrected.Keywords
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