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Cold fermentation

A fermentation that is deliberately controlled in the temperature range between 10 and 15 °Celsius and proceeds slowly due to delayed yeast propagation, which is carried out by specially suited yeasts in temperature-controlled fermentation containers. This particularly emphasises the primary aromas (varietal aromas) in the wine. This meets the consumer trend towards fruity wines that can be drunk young. An open question is whether secondary and tertiary aromas may not develop as a result. Tertiary aromas, however, only develop through longer bottle ageing, which in turn is obsolete for wines to be drunk young. See the different types of aroma under Aroma and also under Winemaking.

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The world's largest Lexicon of wine terms.

26,428 Keywords · 47,031 Synonyms · 5,321 Translations · 31,761 Pronunciations · 207,810 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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