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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

Fermentation control

Designation for a controlled process of all the necessary steps in alcoholic fermentation (see there in detail). An important prerequisite is appropriate must treatment. Important steps to initiate fermentation are the required or desired temperature of the grape must, the addition of the desired type of yeast (alternatively, allowing spontaneous fermentation), room temperature control, any necessary interruption of fermentation in case of desired residual sugar, and the accompanying control of the entire process. See also under fermentation faults and boiling.

This page was last modified at 18 August, 2022 at 11:23.

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Dominik Trick

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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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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