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Wine Production
White Wines
First the grapes are crushed and the must is separated from the grape skins. The must is pre-clarified in the tank. To obtain fragrances and flavor the temperature is controlled during fermentation. Nowadays, adding cultured yeast guarantees for most wines a smooth fermentation of the must.
Depending on the type of wine, fermentation can be stopped. Wines that were completely fermented are dry whereas those, whose fermentation was stopped, maintain residual sugar.
Once fermentation has taken place further processing can be done. The wine is cooled down in order to clarify it. The process of malolactic conversion is used to reduce the acidity of the wine. Here, existing lactobacillus in the wine convert strong malic acid in mild lactic acid. Filtration is used to separate the wine from yeast and cloudiness to obtain a clear product.
After a following maturing in barrels or steel tanks, large particles that affect the visual appearance of the wine are removed through clarification and filtering again. Usually the wine then rests for some time in the bottle before it is sold.
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