Most winemakers add sulfites to the wine to help stabilize it as it ages. Once the fermentation process is completed, red wines are sent to the press to separate the skins from the wine. The red wines are then filtered to remove the yeast. White wines are allowed to settle and are filtered to remove the yeast. In some red wines, a second type of fermentation, called malolactic fermentation , is undertaken while in storage.
Lactic acid is a milder acid than malic acid.
The aging process can be anywhere from three months to three years. Inc. All rights reserved. Simply register for a free Postbox in the country where your merchant is located.