Premium Wine Production
Some producers prefer not to thoroughly clarify and stabilize their wines, believing that the processes involved may diminish a wine's aroma, flavor, texture, color or aging potential. Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. The consumers of some wines, such as red Bordeaux and Port, may expect to see tartrates and sediment after aging in bottle.
Read more about this topic: Clarification And Stabilization Of Wine
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