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must treatment

In the winemaking plays the short phase between vintage. Press and fermentation an eminently important role. The period should be as short as possible and the grapes should be mechanically moved or strained as little as possible to avoid unwanted oxygen contact and to avoid flavor losses. The composition of the perry (Ingredients) determine the required steps of the treatment. Care must be taken that no unwanted microorganisms as Acetobacter (Acetic acid bacteria) get into the must. The sulphurize the mash / grapes is obligatory.

The must itself should be sulfurized only after prolonged standing or with rotten grapes. On ventilate promotes the formation of yeasts and thus the fermentation. This is however only with over-sulphidated must, strongly rotten grapes or with White pressure recommended by dark grapes. A relatively new process is the Most oxidation with deliberately massive oxygen supply. On degumming (Must clarification), however, is mandatory to remove unwanted substances and thus Gärfehler and resulting too fast aging to prevent the wine. See also below grape,

Complete sets 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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