Effects of open vat fermentation
25 Jul 2004 by JR
Ulla, Finland: I have a question to which I could not find answer from the Oxford Companion to Wine. So I know that different fermentation methods affect the nose and the taste of the wine. Malolactic fermentation, carbonic maceration etc are familiar. But what about open vat fermentation? Does it have similar effects on wines all over the world, independent of the grape variety? Thank you! David Bird MW of www.dbqa.com responds:...

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