2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pouring is a practice that aims to separate the sediments that form during a certain period of aging from clear wine. As a result of the processes taking place in the wine, compounds are constantly formed, which fall to the bottom and form the so-called sediment.
In young wines, the wine is also released from carbon dioxide and aerated, which plays a favorable role in its formation and development. If the lees are not separated in time, the wine may acquire an unpleasant taste and thus reduce its qualities.
The first overflow, ie. the separation of the wine from the coarse lees is made about a month after the end of the silent fermentation in red wines and about 5 weeks after the start of fermentation in white wines.
The second overflow is done after the winter frosts have passed. The sludge is small in volume, composed mainly of dyes, proteins, tartar and more.
The third pouring is done in order to separate the wine from the lees, which contain many pathogenic microorganisms, as the pouring coincides with the onset of spring and summer when these microorganisms find favorable conditions for development. Sometimes the second and third streams merge and take place at the end of February.
The wine was poured for the fourth time in the autumn.
For young wines, it is recommended to make three to four overflows in the first year. When the wines have matured for the second year, only two are enough - in spring and autumn.
This procedure should be performed on a quiet and clear day, as under these conditions the sludge has fallen to the bottom of the vessel. In cloudy weather the pressure is lower, the sediments rise and this makes it difficult to completely separate the wine from them.
It is mandatory for all these actions to be performed while monitoring and observing the necessary hygiene.
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