Barrel Fermentation: Wine (usually whites) fermented in, typically, 55-gallon oak barrels rather than neutral containers such as stainless steel.
Barrel Fermentation. As implied, a method of fermentation done in barrels. Fermenting a wine, especially a white wine, in small oak barrels rather than large stainless steel tanks can noticeably affect the wine's flavor and texture. In ...
Barrel fermentation
The process of fermenting grape juice in small oak barrels. Especially when the barrels are new, this can add complexity and oak-derived flavours to the finished wine.
barrel fermentation
Vinification process in which the wine is fermented in casks or wood vats (usually made of oak). This is usually done with white wines and results in a characteristic smoky aroma.
DE ...
oakyThe aroma and flavour characteristics imparted to a wine through the use of oak barrel fermentation and/or aging. These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char.
Yeast autolysis may occur in barrel after barrel fermentation resulting in richer, more complex white wines with a creamier texture. Autolysis is also the process which results in the yeasty characters in bottle fermented sparkling wines.
Successful barrel fermentation makes the wine rounder, and creamier, with a hint of butter, toast, spice, and vanilla.
Blend
To combine two or more individual lots of wine, usually coming from different grape varieties.
Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, ...
Although barrel fermentation and oak aging aren't as common for Sauvignon Blanc as it is for Chardonnay, some producers do this to add some complexity, and others, unfortunately, to hide aggressive vegetal odors.
Barrel fermentation and oak aging can add richness and complexity. The character can vary from herbaceous, when grown in cooler vineyards or picked earlier, to tropical fruit, when coming from warmer vineyards or picked fully mature.
and elsewhere tend to have partial barrel fermentation, some in "second-use" barrels, and partial or no malolactic fermentation. White wines in general emphasize acidity rather than oak.
Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types.
Pinot Blanc has also been confused with Chardonnay, and wineries often make it in a similar style, using barrel fermentation, new oak and malolactic fermentation.
Central Otago, New Zealand
Hard, lightly flavoured wines that achieve their best with a lot of wine craft- barrel fermentation, lees stirring etc, to give them texture and richness. Hints of melon and lime are typical.
fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, depending on its age and size, and duration of barrel ageing. barrel fermentation ...
both with respect to other wines in its price range and according to known factors pertaining to the region or vintage; if it is typical of the region or diverges in style; if it uses certain wine-making techniques, such as barrel fermentation or ...
Wine intensity tends to be perceived as "thin", consequently either malolactic or barrel fermentation followed by oak aging is recommended to enhance quality. Grown extensively in the colder northern temperate zones of N.
Cortese wines tend to be medium bodied with notes of limes and greengage. In vintages that are particularly cool, the wines can be aggressively acidic and lean but winemaking techniques such as malolactic fermentation and oak barrel fermentation can ...
Typical expressions of a the Chardonnay grown in Meursault, rounded and attractive
buttery
The impression of ripeness with a certain fleshiness, often the result of barrel fermentation or barrel ageing ...
 See also: Barrel, Fermentation, Wine, Grape, Fruit
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