As a rule, the fermentation in large fermentation tanks stainless steel, However, many producers traditionally carry out fermentation in wooden containers even today. Red wine is preferably fermented in open-top wooden vats. It will be used for large wooden barrels, but what is mandatory for red wines maceration relatively complicated in terms of cleaning and removal of the mash from the small bunghole is. Therefore special barrels are also used, where a drum base can be removed for easier removal. In France ( Burgundy ) California such as Australia is a special barrel fermentation at certain red wines common. The not yet fermented fermented wine is transferred to wooden barrels, where the fermentation is completed. However, this results in less appealing red wines due to shorter mash contact.
A fermentation in the oak barrels but especially at White wines, This is for certain types of wine like Sweet wines and with suitable grape varieties such as Chardonnay especially suitable. This often happens with one lees combined. The go yeasts with the wood flavors positive tasting compounds. The fermentation temperature is usually higher and can be difficult or impossible to automate. This is on the one hand with the emphasis and on the other hand the reduction certain flavorings associated. Compared to a tank fermentation, there is much more contact with oxygen with all the consequences. In sum, the barrel fermentation is at the expense of fruitiness and fragrance, but will body, Alcohol and complexity stresses. Disadvantages are the considerably higher costs for filling and cleaning. After that, most of the time barrel aging or a Barrique, See a list of other relevant keywords below barrel,
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