Abstract
Process heat transfer is used at several points during winemaking to control or retard unwanted enzyme, microbial, and chemical reactions. These will generally include:
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1.
Must cooling in association with juice draining or skin contact prior to fermentation
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2.
Juice cooling prior to fermentation
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3.
Both the heating and cooling requirements of high-temperature short-time (HTST) denaturation of enzymes or to kill microorganisms
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4.
Heat removal for temperature control during fermentations
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5.
Cooling of wines for control of temperature during storage
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6.
Cooling of wines to enhance potassium bitartrate crystallization
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7.
Energy recovery by interchanging heat between warm and cold wines
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8.
Heating of juice for thermovinification
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9.
Cooling and air conditioning of the winery or aging cellars.
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Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). Heating and Cooling Applications. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_14
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DOI: https://doi.org/10.1007/978-1-4757-6255-6_14
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