Changes in ORP During Wine Fermentation
When it first enters the fermenter, grape juice, or must, has an ORP value of between 300 and 400 mV. As soon as yeast activity starts during the wine fermentation process, the value will swiftly decrease.
When it first enters the fermenter, grape juice, or must, has an ORP value of between 300 and 400 mV. As soon as yeast activity starts during the wine fermentation process, the value will swiftly decrease.
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