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Débourbage

French term for degumming; see there.

Term for the independent settling (also known as settling, static clarification, sedimentation or pre-clarification) of freshly pressed grape must by utilising gravity without any mechanical influence. This should not be confused with the self-clarification of the wine (see under fining). Degumming is essential to achieve the smoothest possible fermentation and to obtain a pure, flawless wine. The must still contains many undesirable solids or so-called lees, such as parts of seeds and berry skins, fruit pulp particles, soil, dust, residues of pesticides, etc. If degumming is not carried out, this can have a very negative effect on the...

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Roman Horvath MW
Domäne Wachau (Wachau)

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