Fermentation normally takes place in instalments or batches, i.e. a certain amount of grape must is fermented into wine in the corresponding fermentation tank. In continuous fermentation (or continuous fermentation), fresh grape must is constantly added to the lower end of tall and narrow tanks, the wine that is not yet completely finished is removed from the upper end and then fermented in other tanks. However, this process is only suitable for simple white wines or for the production of base wines intended for distillation. There are applications in South America.
For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
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