Anuva Wines Knowledgebase
Purifying and Refining
Purifying or refining the wine happens after fermentation. Any solid parts left after fermentation that could potentially harm the wine in the future are removed.
To remove the sediments, the wine can easily flow through a filter or be siphoned off the top of the vats after the solids sink to the bottom. Some winemakers choose to add other substances, such as gelatin, milk or egg products, or volcanic clay-based filters, to the wine that facilitate the solids left in the wine to stick together, and fall to the bottom.
All of these substances are easily removed through a filter afterwards. At this time, wines can be blended with other types of wine to generate a desired flavor, tannin, or acidity.
Additives during Purification
Many winemakers put in additives to enhance their wine (or to some, create an inorganic wine). Common additives are preservatives (discussed later) while others are for flavor enrichment, aroma contro ... read more
Champagne Yeast Sediment
Champagne’s yeast sediments are called lees. Many sparkling wine wineries will just filter out the lees like any other wine, but traditional wineries use the methode Champenoise. Winemakers put ... read more
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