To rapidly cool white wine grape musts for premium quality white wine pro- duction, dry ice is added to the must immediately after crushing the grapes. calculate the amount of dry ice per kg of must required to cool the must from 25 °c to 10°c if the heat capacity of grapes is 3.6 kj/kg"c, the enthalpy of dry ice is -31.9 kj/kg and the enthalpy of co2 gas at 10 °c and 1 atm pressure is 380.9 kj/kg.