SIGN UP LOG IN

The largest wine encyclopedia in the world

23.062 Keywords • 48.235 Synonyms • 5.303 Translations • 28.368 Pronunciations • 155.291 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

mixed fermentation

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,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.