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 an undesirable oxygen contact and avoid loss of flavor. The composition of the perry (Ingredients) determine the necessary steps of the treatment. Care must be taken to ensure that no unwanted microorganisms how Acetobacter (Acetic acid bacteria) get into the must. The sulphurize the mash / grapes is mandatory.
The must itself should only be sulphured if left to stand for a long time or if the grapes are rotten. On ventilate promotes the formation of yeasts and with it the fermentation. However, this is only for sulphurated must, heavily rotten grapes or White pressure of dark grapes recommended. A relatively new process is that Most oxidation with deliberately massive oxygen supply. On degumming (Must clarification), however, is mandatory to remove unwanted substances and thus Gärfehler and resulting too quickly aging to prevent the wine. See also under grape,