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This pure calcium sulfate comes in natural form in the typical chalk floor albariza in the Spanish DO area Jerez before and was later also manufactured industrially. In the traditional and ancient method used in the production of sherry Yeso added to the grapes before pressing (about 1 kg to 700 kg grapes). This strengthens the acidity by forming tartaric acid, creates aromatic ester and promotes the formation of pile (special type of yeast) that covers the wine in a thick and wrinkled layer after a few weeks. This will put him ahead oxidation protected and maintains the distinctive Sherryton,

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