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whole berry fermentation

Fermentation method that could be considered a variation of the CARBONIC MACERATION technique but differs in that it’s normally used with full-bodied (see BODY), TANNIC red wines. Whole berry fermentation consists of leaving some of the grape berries intact during the CRUSHING process. Some winemakers like to W hold some of these whole berries back and add them at various points, thereby extending the FERMENTATION process. The chemical process involved with whole berry fermentation lends these sturdy red wines a lively, berryish character with fewer TANNINS and less ALCOHOL.
Related Links: fermentation, carbonic maceration, tannins
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1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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