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Des mouts, obtenus a partir de raisins « Pedro Ximenez » presentant des etats de maturite differents, sont fermentes a differentes temperatures. Les donnees analytiques et les denombrements de levures montrent que les temperatures comprises entre 20°C et 25°C sont les plus adaptees pour l'elaboration, a partir de ce cepage, de vins riches en alcool. +++ Musts, obtained from « Pedro Ximenez » grapes, at different maturity levels, are fermented at various temperatures. Analytical data and yeast counting show that temperatures between 20 and 25°C are the best for the elaboration of wines with a high alcoholic content from this variety of grape.

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Choix de la température de fermentation la mieux adaptée pour l'élaboration des vins blancs a partir du cépage « Pedro Ximénez » dans le sud de l'Espagne