Debourbage refers to?

Debourbage refers to?

• A. Malolactic fermentation
• B. Settling of juice after pressing. A pectylic enzyme can speed this up
• C. Filtering after pressing
• D. Fermentation of base wine

Answer: (B)

Debourbage is the settling and clarification of juice after pressing. The juice is left to stand so solids and pectic substances drop out, and the clearer juice is then drawn off for fermentation. Pectolytic enzymes can speed this up by breaking down pectin, which helps the solids settle more quickly and reduces turbidity. This step happens before fermentation. It’s not malolactic fermentation (a later, acidity-altering step), not filtration after pressing (a subsequent clarification method), and not the fermentation of base wine (the actual alcoholic fermentation).

Debourbage is the settling and clarification of juice after pressing. The juice is left to stand so solids and pectic substances drop out, and the clearer juice is then drawn off for fermentation. Pectolytic enzymes can speed this up by breaking down pectin, which helps the solids settle more quickly and reduces turbidity. This step happens before fermentation. It’s not malolactic fermentation (a later, acidity-altering step), not filtration after pressing (a subsequent clarification method), and not the fermentation of base wine (the actual alcoholic fermentation).