PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very attractive concept. This can be done at a pilot scale level if specific equipment is available. This article describes the practices in place at INRA Pech Rouge to conserve grape juice, and the impacts that juice conservation has on aspects of wine production