Acetic sting: locut. In the making of red wine, the must and the solid particles of the grape are poured into fermentation tanks. The development of carbon dioxide pushes the "cap" formed of skins, seeds and stems to the surface.
The hat cannot remain in contact with the air, otherwise the “acetic bite” will occur: the wine turning vinegar.
The solid mass must therefore be stirred and pressed several times a day in the liquid, which allows ...
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