Must and mash treatment
The clearing of the grape must is indispensable for making quality wines. High amounts of lees lead to undesirable bitter substances, support the tendency to form sulphide off-flavours and musty components or increase the risk of unclean fermentations. Besides lees, bacteria, wild yeasts and moulds, also spraying agent residues that stick to the grape skin and numerous metabolism products which may lead to off-flavours, are eliminated early by consequent must treatment. Moreover the untypical ageing off-flavour, which in the last years has become a topic more and more often discussed, occurs much more rarely in cleared musts than in grape musts left untreated.