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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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 Tertiary aromas, however, only develop through longer bottle ageing, which in turn is obsolete for wines to be drunk young.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.

This page was last modified at 18 August, 2022 at 13:55.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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