Barrel fermentation

As a rule, fermentation takes place in large stainless steel fermenters. However, many producers still carry out fermentation traditionally in wooden vats and other fermentation vessels made of various materials. Red wines are preferably fermented in open-top wooden vats. Although large wooden barrels are also used for this, this is relatively time-consuming in terms of cleaning and removing the mash from the small bunghole during the obligatory mash fermentation for red wines. For this reason, special barrels are also used, where the bottom of the barrel can be removed for easier removal. In France (Burgundy), California and Australia, special barrel fermentation is common for certain red wines. The wine that has not yet finished fermenting is transferred to wooden barrels, where fermentation is then completed. However, this results in less appealing red wines due to shorter contact with the mash.

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Barrel fermentation

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