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The benefits of
Governo is that it encourages not only fully completed primary fermentation but can also aid in the developing of
108:
this process will temper some of the harshness and volatility in the wine. A by-product of this technique is an increase in
42:
grapes and allowing them to partially dry. If fermentation of the main batch starts to slow or appears to be nearing
97:
70:
zones until the advent of temperature controlled fermentation tanks. From
Tuscany the technique spread to
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where it is sometimes used today. In the Marche the technique is most often used on wines made from the
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31:
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grape to counteract the grape's natural bitterness and to add some sweetness and
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due to the added sugar that the yeast will convert into alcohol.
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to enliven the batch. From there, the must can be fermented
171:Third Edition pg 319 Oxford University Press 2006
38:the wine. The technique involves saving a batch of
62:or stopped with the wine having a higher level of
112:or "fizziness" in the wine as well as increased
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161:
100:which can help stabilize the wine. With very
8:
46:, the half dried grapes are added to the
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66:. The process was widely used in the
30:in the 14th century to help complete
7:
14:
26:technique reportedly invented in
148:pg 415 Simon and Schuster 1989
169:"The Oxford Companion to Wine"
1:
211:
146:Vintage: The Story of Wine
98:malolactic fermentation
54:cells a new source of
50:which then gives the
16:Winemaking technique
126:History of Chianti
44:stuck fermentation
167:J. Robinson (ed)
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114:alcohol content
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110:carbon dioxide
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64:residual sugar
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177:0-19-860990-6
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104:grapes like
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32:fermentation
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144:H. Johnson
88:qualities.
195:Winemaking
132:References
106:Sangiovese
80:Verdicchio
24:winemaking
85:frizzante
40:harvested
36:stabilize
189:Category
120:See also
92:Benefits
68:Chianti
28:Tuscany
20:Governo
175:
152:
102:acidic
76:Umbria
72:Marche
56:sugar
52:yeast
22:is a
173:ISBN
150:ISBN
74:and
48:must
34:and
60:dry
191::
160:^
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