Cold fermentation: locut. Cold fermentation (or bottom fermentation) is a method of cooling the musts
at a temperature below 18° at the start of fermentation to preserve all of its aromatic freshness in the wine.
It is increasingly used for dry white wines.
...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.