Clarify

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Various methods for treating grape must to remove insoluble or undesirable lees or suspended particles (grape skins, seeds, stems and pulp). Appropriate must treatment is very important to optimise the fermentation process and avoid fermentation faults. In contrast, similar techniques are used for a young wine (young wine), whereby the terms or processes cannot be completely separated and are sometimes used for both. Further clarification techniques for must and/or wine are described under the keywords degumming, filtration, flotation and centrifugation.

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Clarify

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Clarify

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