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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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The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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