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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

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Whole cluster fermentation

Traditional form of maceration of whole grapes with the cluster, i.e. no destemming has taken place. This is the fermentation technique used in Beaujolais Nouveau and also in Burgundy carbonic maceration. This is also the practice with the Natural Wines that have come into fashion (for example Orange Wine). This allows more tannins, which are rich in tannins, to enter the wine. If fermentation takes place in an open container, the grape skins are much looser than those of destemmed grapes, resulting in better aeration and increased oxygen contact. In California, this technique is called "whole cluster fermentation". See also under whole cluster pressing.

This page was last modified at 3 August, 2022 at 14:53.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,005 Cross-references
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