Cold Fermentation
permits control of the speed and heat of the fermentation process and utilizes a stainless steel tank jacketed with a refrigerant ...
Cold fermentation: a method of fermenting grape juice into wine at lowered (c. 55 degrees F.) temperatures in order to conserve as much primary and secondary fruit character as possible.
Cold fermentation
This term encapsulates a number of technical processes, geared towards chilling and thus controlling the fermentation process of wine. Used to counter the high temperatures generated by fermentation and to slow the reaction.
cold fermentation...
Temperature-controlled fermentation, at between 13º and 16º C - used mainly for certain types of white wine production. Results tend to be fresher, lighter, more aromatic.
cold maceration...
Describes a _set_ of perceptions that seem to indicate a relatively young white wine fermented from ripe, but not overly so, grapes under cold fermentation conditions. Classic examples are made from Chardonnay grapes in the Chablis region of France.
the Refosco with the red stalk (peduncle), referring to the red stem that holds the grapes to the vine. In the attempt of making the wine more approachable to an international palate, recent versions have taken well to new oak and cold fermentation.
Australia and New Zealand have succeeded in producing world-class wines from this grape in recent years by using cold fermentation methods that result in a desired "flinty" taste in the dry versions.
Australia and New Zealand have succeeded in producing world-class wines in recent years, from several clones of this variety, by using cold fermentation methods that result in a desired "flinty" taste in the dry versions.
 See also: Strong, Barrel, Grape variety, Long, Grape
  
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