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cold fermentation

cold fermentation (GB)
cool fermentation (GB)

One that is deliberately controlled in the temperature range between 10 and 15 ° Celsius and runs slowly due to delayed yeast propagation fermentation by using specially suitable yeasts is carried out in temperature-controlled fermentation tanks. This emphasizes the primary aromas (varietal aromas) in the wine. This is due to the current consumer trend fruity towards young wines to drink. An open question is whether under certain circumstances no secondary and tertiary aromas will develop. Tertiary aromas only develop through longer ones bottle aging, which in turn is obsolete in young wines. See the different types of flavors below Aroma as well as under winemaking,

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