http://wiki.zero-emissions.at/index.php?title=Ageing_in_wine_%26_beverage_production&feed=atom&action=historyAgeing in wine & beverage production - Revision history2024-03-29T12:23:38ZRevision history for this page on the wikiMediaWiki 1.25.1http://wiki.zero-emissions.at/index.php?title=Ageing_in_wine_%26_beverage_production&diff=229482&oldid=prevDale: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY === GENERAL DESCRIPTION === After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or w..."2014-11-16T15:47:51Z<p>Created page with "Back to <a href="/index.php?title=Subsection_DA_food" title="Subsection DA food">EFFICIENCY FINDER OF FOOD INDUSTRY</a> === GENERAL DESCRIPTION === After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or w..."</p>
<p><b>New page</b></p><div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
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=== GENERAL DESCRIPTION ===<br />
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After fermentation, wine is cooled to 4 - 5 ºC and transferred to barrels or wooden vats made of oak for ageing. This allows the wine to stabilise and to develop softer tannins and complex flavours. Lees are separated from the wine every 3 to 4 months. The barrels are then washed and refilled.<br />
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=== APPLICATION ===<br />
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* Wine<br />
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=== TYPICAL PARAMETERS ===<br />
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=== SOURCES ===<br />
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* European Commission, 2006. BREF Reference document on Best Available Techniques in the Food, Drink and Milk industries<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Dale