usually takes place in tranches or batches, which means that a certain part of the must is fermented in the appropriate fermentation tank ready for wine. In the case of continuous fermentation (or continuous fermentation), fresh must is constantly fed into tall and narrow tanks at the lower end, the wine that is not yet completely finished is removed from the upper end and then fully fermented in other tanks. However, this method is only suitable for simple white wines or for the production of base wines for the distillation
are determined. There are applications in South America (Mexico).
Complete lists of the numerous cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine are below winemaking
contain. There is extensive wine law information under the keyword wine law