PROCESS DESCRIPTION
In order to prevent unwanted microbiological activity during the grape harvest, the temperature of the berries is lowered. Cooling with dry ice is especially recommended here.
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Avoiding the unwanted premature fermentation of berries during the grape harvest
In order to prevent unwanted microbiological activity during the grape harvest, the temperature of the berries is lowered. Cooling with dry ice is especially recommended here.
Dry ice cooling protects against premature fermentation even during the grape harvest.