However, generally speaking, the process is made up of three phases: cold pre-fermentation maceration, fermentation, and post fermentation maceration.

The bacteria are useful for the fermentive production of butanol.

However, generally speaking, the process is made up of three phases: cold pre-fermentation maceration, fermentation, and post fermentation maceration.

First there is a cold soak then the fermentation and then post fermentation maceration.

A post-fermentation maceration lasted for approximately four weeks.

Pre-fermentation maceration was carried out in the cold for 72 hours.

At the end of fermentation the wines are assembled.

Methods for the fermentative production of four carbon alcohols is provided.

Cold maceration before fermentation to develop the fruit.

Pre-fermentation maceration at 15°C for three days.

Pre-fermentation maceration at 15°C for three days.

The maceration is pre-fermentative in cold at 5º C.

Production: Pre-fermentation cold maceration for 24 hours.

Cold maceration before fermentation to develop the fruit.

Post fermentation maceration at a temperature of 25 to 30 °.