White wine the death knell of northern viticulture. The vine disappeared from northern Germany and Baden, and the maximum altitude for viticulture descended to 220 metres. Hans-Jürgen Otto noted that: "all the vineyards suffered and decreased in area". In England the vine also disappeared. The less early vineyards preferred to select white varieties of grapes because, even if unripe, white grapes allowed wine that was a little sour to still be consumable, while red grapes do not give enough colour and green tannins make the wine bitter. The interruption of the fermentation by a cold winter led to the discovery of the
Nashik valley wine to maintain appropriate positions are essential. Harvesting is done during the winter months when the temperature is below . Harvesting is done by manual labour by collecting best bunches of grapes for crushing. Crushing operation of the harvested grapes "from whole bunch pressing to de-stemmed fruit with or without skin contact" is done in pneumatic presses for white wine grapes and by "destemer cum crusher" for grapes to make red wine. Enzymes are added to facilitate colour separation and decantation. The extracted grape juice is collected in cooling tanks to avoid bacterial contamination and for solid matter to settle at