White Wine Must Treatment

Preliminary clarification of grape must is essential for making quality wines. High amounts of lees cause the formation of undesirable bitter substances and sulphide off-flavours and increase the risk of unclean fermentation. Not only lees, but also bacteria, wild yeasts and moulds, as well as residues from sprays remaining on the grape skin and numerous metabolism products may cause off-flavours and browning reactions. All of them can be eliminated by a consequent must treatment at an early stage. Clear musts ferment more slowly and produce fine wines.

Moreover the untypical ageing off-flavour, which in the last years has become a topic more and more often discussed, occurs very rarely in cleared musts than in grape musts left untreated.

Contact


Erbslöh Geisenheim AG

Erbslöhstraße 1

65366 Geisenheim, Germany


Phone:+49 6722 708-0
Fax:+49 6722 6098

info@erbsloeh.com