Must Chilling

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

must chilling, important white winemaking operation, particularly in the new world, which delays the onset of fermentation until after pressing, and helps prevent oxidation. See refrigeration and temperature. France’s first must chiller was installed, by Australians, in the Languedoc, in the early 1990s.