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to ferment fully

Term for fermentation that is kept going until the sugar contained in the grape must has been almost entirely converted into alcohol and carbon dioxide. However, this is not 100% possible; a small amount of residual sugar remains in any case. Wines that have fermented through are called dry. See also under winemaking.

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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,115 Keywords · 46,881 Synonyms · 5,323 Translations · 31,449 Pronunciations · 188,283 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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