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Yeso

This pure calcium sulphate occurs naturally in the typical chalk soil of Albariza in the Spanish DO area of Jerez, but also in some other Spanish areas. However, it is also produced industrially. In the traditional process, which has been used since ancient times, Yeso is added to the grapes before they are pressed (about 1 kg Yeso per 700 kg grapes). This strengthens the acid structure through the formation of tartaric acid, produces aromatic esters and promotes the formation of flor (special type of yeast), which covers the wine in a thick and wrinkled layer after a few weeks. This protects it from oxidation and gives it its unmistakable sherry tone.

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In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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