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4.3.5.d Can oenological inputs be used to protect press wines?

An early fining is possible in order to clean the environment, using lees or yeast autolysates. Micro-fining can be carried out with egg white. This clarifies the press wine and eliminates some of the bitter and/or vegetal compounds. Press wines can also be lightly filtered for further clarification.
Acidification of press wines is also possible to improve their microbiological stability and taste profile.

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