refrigeration, cooling process that has had a profound effect on how and where wine is made and how it tastes (see temperature), enabling the winemaker to have a much greater degree of control than was possible before mechanical refrigeration became the norm for all but the least sophisticated wineries in the second half of the 20th century. More than any other factor, refrigeration has permitted warm and hot regions to produce wine of internationally acceptable quality.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
