Common fermentation of at least two but often more varieties, In contrast to Mixed sentence this is not an inevitable consequence as it is there, but is accomplished by appropriate joint processing of grapes from different vineyards. The technique of mixed fermentation comes from France where the red wine Côte Rôtie is pressed from white and red grapes. Earlier also the Chianti thus produced, but today only rarely practiced. Since the beginning of the new millennium, this form is particularly in Australia and New Zealand more and more application.
The mixed fermentation causes an emphasis on the flowery Flavors and improves the color intensity and color stability, which through research at the University of California was confirmed in Davis. The merging of several varieties can take place in different forms. Either the whole grapes are squeezed together or (especially with white grapes) it is the already de-stemmed grapes or the pressed ones grape added to the other grapes. The mixed fermentation or the resulting grape cuvée is in contrast to the classical one Cuvée, where mostly already fermented wines are assembled.
All aids, works and measures in the vineyard during the growth cycle one finds below Weingarten Care, Complete listings of the numerous cellar techniques, as well as a list of the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,