Artificial interruption of the fermentation process in order to obtain the residual sugar (not yet fermented) present at that time. By various methods or means, the yeasts are removed, killed or at least their activity is very strongly inhibited. There are the following different methods for this, depending on the type of wine: Cooling (immobilisation), heating (killing at 75 °C), filtration (removal), sulphur (killing) and sprit (killing by alcohol). See also under silent sulphurization.
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