As a rule, this takes place fermentation in large fermentation tanks stainless steel, However, many producers still traditionally carry out fermentation in wooden containers. Red wine is preferably fermented in open wooden vats. Large wooden barrels are also used for this, but this is mandatory for red wines maceration relatively complex in terms of cleaning and removing the mash from the small one bunghole is. That is why special barrels are used, where a barrel bottom can be removed for easier removal. In France ( Burgundy ) California such as Australia is a special barrel fermentation for certain red wines common. The not yet fully fermented wine is poured into wooden barrels, where the fermentation is then brought to an end. However, this results in less appealing red wines due to the shorter mash contact.
A fermentation in the oak barrels but mainly takes place at White wines, This is like for certain types of wine Sweet wines and with suitable grape varieties such as Chardonnay particularly well suited. This is often done with a lees combined. The go yeasts with the wooden aromas, tastes good. The fermentation temperature is usually higher and is difficult or impossible to automate. That goes on the one hand with the emphasis and on the other hand the reduction certain flavorings associated. Compared to tank fermentation, there is much more contact with oxygen with all the related consequences. In total, barrel fermentation comes at the expense of fruitiness and fragrance, however body, Alcohol and complexity stressed. Disadvantages are the considerably higher expenditure for filling and cleaning. Afterwards usually take place barrel aging or a Barrique, See a list of other relevant keywords below barrel,
Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,