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cold fermentation

cold fermentation (GB)
cool fermentation (GB)

A consciously controlled in the temperature range between 10 and 15 ° Celsius and slow by delayed yeast propagation fermentation which are specially suited for this purpose yeasts is carried out in temperature-controlled fermentation tanks. This emphasizes the primary aromas (varietal aromas) in wine. This is in line with the current consumer trend fruity, contrary to young wines to drink. An open question is whether this may not develop secondary and tertiary aromas. Tertiary aromas develop only through longer bottle aging, which in turn is obsolete with young wines to drink. See the different aroma types below Aroma as well as under winemaking,

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