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4.3.3.b Is it necessary to control the pressed wine temperature?

It is very useful to be able to control the temperature of batches of press wines, as this can be used to help alcoholic fermentation to finish, and malolactic fermentation to start. For press wines in vats, temperature control is easy. For batches in barrels, it is necessary to control the temperature in the cellar or to use special rods to heat each individual barrel.

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