 New World winemakers tend to be more open to experimenting with new scientific advances (such as the use of enzymes as an additive) while the "terroir" influence of Old World winemakers will often attempt to downplay the role of the winemaker and avoid techniques that may mask or distort the expression of "terroir".Old World winemakers tend to be more open to use of wild, ambient yeast during the fermentation process as a part of the "terroir" while New World winemakers tend to favor cultured yeast strains.Other techniques associated with Old World winemakers include higher fermentation temperatures and a period of extended maceration following fermentation where the wine can leech more phenolic compounds from the grape skins.