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A Süßreserve must be through use of sulfur Be "flogged" to the fermentation to prevent. However, before adding it to the wine, it must be desulphurised again. For this purpose, physical-mechanical desulphurisation plants are used. The must is heated to 100 ° C and filled from above into the system. When passing through the so-called bubble trays (horizontal perforated plate, whose openings are extended by tubes upwards) largely unbunds the sulfur dioxide, This in turn is blown in by nitrogen tied and removed from the plant. After cooling and clarifying the must, it can be added to the wine. For the desulfurization is also the method Spinning Cone Column (Spinning cone).

Complete listings of the numerous cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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