De ferments refers to the process of removing or clearing away the sediments or impurities that have settled at the bottom of a liquid, especially in the context of winemaking. It is a technique commonly employed in the fermentation stage of wine production, where the liquid undergoes a natural process of conversion of sugars into alcohol and the sediments that settle at the bottom are gradually removed.
The term de ferments is derived from the French language, where "ferments" means the sediments or lees that accumulate during fermentation. The prefix "de" denotes a removal or separation action. De ferments aims to enhance the clarity, flavor, and stability of the wine by removing unwanted solids, such as dead yeast cells, grape skins, and other impurities, which may affect the taste, aroma, and appearance of the final product.
This process can be achieved through various methods, such as racking or decanting, where the wine is carefully siphoned or transferred from one vessel to another, leaving the sediments behind. Additionally, fining agents or filtration techniques may be employed to further clarify the wine. De ferments is a critical step in winemaking as it ensures a clean and refined finished product, ready for aging, bottling, and consumption.
Overall, de ferments refers to the removal of sediments during fermentation to improve the quality and characteristics of the wine.
