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 Tertiary aromas, however, only develop through longer bottle ageing, which in turn is obsolete for wines to be drunk young.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 glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena