The two most important explanations for criticism are that the Formal classification would not differentiate between better and lesser vineyards Which the quality amounts are considerably less appropriate to superior-good quality dry wines.[25] Fermentation makes heat and when left uncontrolled the temperature on the fermenting might exceed 40 °C (104 https://cesarqahp40741.mywikiparty.com/877878/der_perfekte_rotwein_ein_leitfaden_f%C3%BCr_den_kauf_und_genuss_edler_tropfen