Wort cooler: locut. Cooling the must is an authorized and important process in modern winemaking. According to the law: cooling of the must in fermentation is authorized in order to avoid the increase of its temperature beyond the admissible technological limits.
This can start with the cooling of the wort. We know that an excessive rise in temperature * can quite simply stop fermentation (by inhibition or death of the yeasts). It is then necessary to cool the ...
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