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4.3.3.d Should pressed wines be clarified before barrelling?

This procedure is easily carried out and potentially worthwhile. The lees influence the taste and therefore the press wine's perceived quality. It is a possible but not indispensable technique.
It is appropriate for the initial press juices, which are always very cloudy.

In vertical presses, the pomace's self-filtering effect leads to fairly clear wines after 0.3 bar of pressure, so there is no need to carry out an additional clarification stage.

For horizontal presses, the various rotations in the programme result in consistently high turbidity. This technique can then be considered prior to barrelling, for example, with a 48-hour clarification period. In some cases, the use of pectolytic enzymes can be considered to clarify a pectin-rich environment. These inhibit the wine's natural clarification.

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