peptidegirl
New Member
Hi All,
My question is: If I take samples of my wine during periods of primary fermentation and then put in an oven at ~50 C to drive off all the alcohol and water, does my must still ferment during that time?
To be more clear as to my process, I am taking samples of wine ~every 3 hours after the primary fermentation begins. These are then frozen. Then I am taking these samples and puting them in an oven at 50 C to drive off alcohol and water, to be able to examine the sugar content for an experiment I am doing at my University, does the must continue to ferment during the drying process?
Does the initial freezing possibly kill the yeast or prevent future fermentation? If not is there something that I could add that would stop the fermentation and allow my analysis of the sugars at that particular time of the fermentation process?
Thanks,
Jeanette
My question is: If I take samples of my wine during periods of primary fermentation and then put in an oven at ~50 C to drive off all the alcohol and water, does my must still ferment during that time?
To be more clear as to my process, I am taking samples of wine ~every 3 hours after the primary fermentation begins. These are then frozen. Then I am taking these samples and puting them in an oven at 50 C to drive off alcohol and water, to be able to examine the sugar content for an experiment I am doing at my University, does the must continue to ferment during the drying process?
Does the initial freezing possibly kill the yeast or prevent future fermentation? If not is there something that I could add that would stop the fermentation and allow my analysis of the sugars at that particular time of the fermentation process?
Thanks,
Jeanette