Übersetzung für "Maischegärung" in Englisch

The traditional mash fermentation of 10 days takes place at controlled temperature in the steel barrel.

After the traditional mash fermentation, this wine was aged in stainless steel tanks.

The mash fermentation is followed by the aging in large oak barrels and barriques.

Red wine from a long maceration on the skins, which enhances all the varietal characteristics.

Mash fermentation takes place for 3-4 weeks in a temperature-controlled stainless steel tank.

After a maceration of 9 days, the malolactic fermentation follows immediately.

The traditional mash fermentation is our specialty.

The temperature-controlled maceration of this wine takes place in barriques.

Maceration continues for about ten days to complete this extraction.

The mash fermentation takes about 10 days with the subsequent acid degradation.

After hand-picking follows the destemming of the berries and a 15-day mash fermentation in stainless steel tanks.

These are separated from their stems and fermented over a period of several weeks by classical mash fermentation.

After hand-picking the grapes are destemmed and followed by the 10-day mash fermentation in stainless steel tanks.

After the harvest, the maceration takes place on the skins in stainless steel tanks for about 28 days.

Alcohol is added to the must to halt fermentation while sugar levels are still high, preserving the natural sugar of the grape.

Fermentation at a constant and cool temperature in a Kvevri, which are carved into the ground, was a better method to maintain the aroma of the grapes than using wooden barrels.

Delestage: a working step in the wine cellar during the fermentation process, in which the marc is pressed regularly, either manually or by means of a technical device, into the liquid part of the mash.

After the harvest follows the mash fermentation for 12 days at a constant 28 ° C in stainless steel tanks to optimally extract the color and the aroma of the skin.

The traditional mash fermentation with cap and the ageing in oak vats permit the tannins to emerge and combine, subsequently persisting in the bottle.

After the separate manual harvest, the two grape varieties are traditionally vinified separately at controlled temperature in red, with maceration on the skins and complete malolactic fermentation.

After the maceration on the skins, the wine undergoes 12 months' oak barrel-ageing and further 6 months in stainless steel.

The grapes of the Sangiovese Grosso are harvested selectively, the fermentation of 1 month and the malolactic fermentation are followed by the ageing in oak barrels of Slavonic oak and French oak barrels.

Red wine is being fermented including flesh. Thus, it attains its red colour, for the dyestuffs are for the most part situated in the skins (mesh fermentation).

Alcoholic fermentation began the next day after the pressing of the grapes and lasted for 5 to 7 days, whereas maceration lasted from 8 to 12 days according to varietal and origin of the grapes.