Decolourise

Various processes to remove colour from must, wine or sparkling wine. In the production of sparkling wine (champagne, sparkling wine), it is common to press a wine made from red grapes "light or white". This process is called Blanc de noirs (literally "white from red"). If, however, too many red colouring substances have undesirably entered the must due to a longer maceration period, the colour is removed from the wine by means of various processes. This is done by various methods such as filtration, various forms of fining or by adding activated carbon. The wine laws of the individual countries must be observed. See also under winemaking.

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