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Bourbes is a French term for the sediment that settled during the pre-clarification of white wine. This sediment of solid particles can roughly be divided in the large, coarser particles (~20% of the volume) at the bottom of the tank, the ‘Bourbes épaisses’ or ‘Bourbes lourdes’ and the smaller, fine sediment particles (~5%) on top of that called the ‘Bourbes fines’ or ‘flocons pectiques’. After the débourbage the clear must (~ 75%), and often also a small part of the ‘bourbes fines’ are fermented. The bourbes fines contains many aroma precursors and nutritional compound for the yeasts during the alcoholic fermentation.


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