The Art Of Elevage Casks And The Taste Of Wine

From Goatskin To Plastic Maturation: The Pragmatic Art Sulphur dioxide The Purpose Of Elevage Minimal Intervention Work In The Cellar Fining Racking Filtering Centrifuging Pasteurization Adjusting Acidity Topping Up White Wine Techniques

A further method of taking bacteria and yeast out of the wine and preventing re-fermentation. The wine is heated to 85°C (185°F) for a short time (there is also a slower, cooler technique). Opponents say this strips the wine of ability to improve in bottle.