This practice, used quite commonly in the production of white wines, is a process of slow fermentation in cooled environments (generally stainless steel tanks whose temperature can be controlled through refrigeration coils on the outside of the tank). The object is to control the fermentation so that the process can be sped up or slowed down as deemed necessary by the winemaker in order to avoid oxidation or to enhance the delicate flavors associated with the wine.
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cool fermentation
A common practice in the production of many white wines (especially Rieslings, Sauvignon Blancs, etc.) where the temperature...-
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