Cold fermentation
Cold fermentation is a deliberately controlled and slow fermentation process at low temperatures, usually between 10 and 15 ° C. The must at hand is cooled to the desired temperature and mixed with specially suited yeasts. These yeasts convert the sugar into alcohol (alcoholic fermentation). The process takes correspondingly longer, resulting in fresher, fruitier and more attractive wines. With a warmer fermentation, there is usually a greater loss of aroma. However, if the temperature is set too low, the yeasts stop growing and fermentation is interrupted. Cold fermentation is mainly carried out in stainless steel tanks, which have special temperature controls.
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