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The right temperature at the fermentation depends on various factors. The optimum temperature is around 25 ° Celsius, but there are also cooled fermentations with 12 ° Celsius and in red wine warm fermentations even up to 30 ° Celsius. When reaching the critical boiling temperature of 35 to 40 ° Celsius, it comes to Gärfehlern, The warm alcohol will make the yeasts poisoned and the must remains stuck in the fermentation. Because the Acetobacter (Acetic acid bacteria) tolerate a higher heat load than the yeast, with these the fermentation of sugar. This leads to vinegar sting and brown discoloration of the wine. Furthermore, there is a loss of flavor and alcohol and the remainder of sugar residues. In extreme cases, the wine is spoiled. A leavened must must be inoculated with dry yeast for the fermentation. See also below wine faults,

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