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This pure calcium sulphate occurs naturally in the typical chalk soil Albariza in the Spanish DO area of Jerez and was later also industrially produced. In the traditional process used in ancient times, sherry is made by pressing the grapes before they are Yeso is added (about 1 kg per 700 kg of grapes). This strengthens the acidity by forming tartaric acid, produces aromatic esters and promotes the formation of pile (special type of yeast), which after a few weeks covers the wine in a thick and wrinkled layer. This protects it from oxidation and preserves the distinctive sherry tone.

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