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Lexicon

The largest wine encyclopedia in the world with 26,727 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

Whole cluster fermentation

Traditional form of maceration of whole grapes with the grape skins, i.e. no destemming has taken place. This is the fermentation technique commonly used in Beaujolais Nouveau and also in Burgundy carbonic maceration. This is also the practice for the natural wines that have become fashionable (e.g. Orange Wine). This allows more tannin-rich tannins to enter the wine. If fermentation takes place in an open container, the much looser grape skins result in better aeration and increased oxygen contact compared to destemmed grapes. In California, this technique is known as "whole cluster fermentation".

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Prof. Dr. Walter Kutscher

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The world's largest Lexicon of wine terms.

26,727 Keywords · 47,091 Synonyms · 5,302 Translations · 32,057 Pronunciations · 246,100 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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