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Intracellular fermentation

intracellular fermentation (GB)

Special procedure in the Red wine production, Other designations include carbonation, carbon dioxide, carbon dioxide, carbon or whole-grape maceration or maceration, She is also called fermentation referred because this already begins during the mashing. The procedure was discovered more or less by chance in France in 1934. A research team examined the possibilities table grapes Keep as fresh as possible over a longer period of time. The grapes were stored under a carbon dioxide protective gas envelope at 0 ° C. After two months, they began to ferment. They were made into wine that was lighter, more fragrant and less tannic than traditional ones maceration, Is in a closed container carbon dioxide present, then runs off a very special kind of fermentation. It takes place without the action of yeasts inside the berries....

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