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The right temperature at the fermentation depends on various factors. The optimal temperature is around 25 ° Celsius, but there are also cooled fermentations with 12 ° Celsius and warm fermentations with red wine even over 30 ° Celsius. When the critical boiling temperature of 35 to 40 ° Celsius is reached, it happens Gärfehlern, Because of the warm alcohol, the yeasts poisoned and the must gets stuck in the fermentation. Since the Acetobacter (Acetic acid bacteria) a higher heat load than the yeast tolerates, the sugar is fermented with them. This leads to vinegar sting and brown discoloration of the wine. Furthermore, there is a loss of aroma and alcohol and the remains of sugar residues. In extreme cases, the wine is spoiled. A simmered must must be inoculated with dry yeast for fermentation. See also under wine faults,

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