But in the early 1980s, stainless steel arrived, and with it temperature-controlled fermentation, which many winemakers now employ.
但到了20世纪80年代初期，不锈钢被用来进行控温发酵，一直到现在许多酒类制造商仍在使用它。
Vinification First week of January crushing of the grapes without de-stalking. Maceration time: 35 days (of which 15 of cold maceration), with hand pressing. Fermentation to controlled temperature.
酿制：在一月的第一周，带梗粉碎葡萄。离析作用：35天（其中15进行离析作用），并用手进行挤压，控制发酵温度。
Vinification First week of January crushing of the grapes without de-stalking. Maceration time: 35 days (of which 15 of cold maceration), with hand pressing. Fermentation to controlled temperature.
酿制：在一月的第一周，带梗粉碎葡萄。离析作用：35天（其中15进行离析作用），并用手进行挤压，控制发酵温度。
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