Débourbage is the French term for ‘pre-clarification’. This is a clarification step of the must of white wine before fermentation. The particles in the must are allowed to sink to the bottom of the tank and are subsequently removed. This sediment of solid particles is called ‘bourbes’.
The débourbage takes place by temperatures between 5-10 degrees celcius. A lower temperature prevents enzymes like pectinase from working, and a higher temperature would increase the risk for spoilage and a spontaneous fermentation.