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clarifier (F)
chiarificare (I)

Various processes for the treatment of grape must in order to remove insoluble or undesirable suspended solids or particles (grape skins, pips, stalks and pulp). Appropriate must treatment is very important for optimum fermentation and the prevention of fermentation errors. In contrast, similar techniques for a young wine are called Schönen, although the terms or procedures cannot be completely separated and are sometimes used for both. See various clarification techniques for must and/or wine under degumming, filtration, flotation and centrifuging.

Complete lists of the numerous vinification measures and/or cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law are included under the heading vinification. Comprehensive information on wine law can be found under the keyword wine law.

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