In the winemaking process for white wines, once the grapes have been pressed but before the must begins to ferment, we need to separate the clear, transparent must from the solid particles suspended in it.
This process is called settling (often known by the French term débourbage). The most is cooled to ensure that fermentation doesn’t start spontaneously before the winemaker wants.
The must is left to sit in a tank for up to 48 hours to allow the solid particles to precipitate out of the must. The clear must is drawn off leaving the solids at the base of the tank.
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