Abwirzen

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A term commonly used in German Rheinhessen for the separation of the young wine or must from the mash (solid components). This usually takes place during red wine production during mash fermentation. First the must/wine is separated, then the mash is pressed, the two liquids are combined and fermentation is completed. If necessary, the separated liquid is also processed further on its own. A wine obtained in the second way has less alcohol and extracts. See also free-run must, as well as Saignée and vinification.

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