Definitions for "COLD FERMENTATION"
Low temperature process of fermentation using stainless steel, temperature-controlled tanks to preserve the aroma and character of the grape.
The juice is refrigerated during fermentation - the longer brewing time seems to concentrate the flavour.
A technique which was developed to enable quality white wine to be made in warm climates. They control the fermentation temperature at 14ÂșC in stainless steel tanks surrounded by cooling jackets.