Momentary aeration

In winemaking, permanent aeration is rarely possible, but momentary aerations are a suitable replacement. The data in Table 3.14 are also... 

Fig. 12.7. Effect of momentary aeration (by pumping-over operations at different times) on fermentation kinetics. I open tank, permanent aerobiosis—all sugar in must (SI) is fermented. II closed tank, aeration on 2nd day by pumping-over—the fermentation is accelerated, with respect to total anaerobiosis, and complete. Ill closed tank aeration on 6th day—the acceleration of fermentation is insignificant. IV closed tank in total anaerobiosis—the fermentation stops at a sngar concentration (S2) lower than SI...

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