usually takes place in tranches or batches, that is a certain portion of must is fermented in the corresponding fermentation tank ready for wine. In the continuous fermentation (or continuous fermentation) is in high and narrow tanks at the bottom constantly fresh must fed, taken from the upper end of not yet finished wine and then fermented in other tanks finished. However, this method is suitable only for simple white wines or for the production of base wines, which are for the distillation
are determined. There are applications in South America (Mexico).
Complete sets of the numerous cellar techniques, as well as the wine regulated wine, sparkling wine and distillate types are under winemaking
contain. Comprehensive information on wine law is available under the keyword wine law