Why is reladling technique needed for wine production?
Reladling is conducted during wine storage management. The first reladling is generally done between November and December of the current year after the ending of primary fermentation for separating the saccharomycetes and lactic acid bacteria (dregs and wine lees) precipitated in wine base. Secondary reladling will be performed between March and April of the following year. After one winter’s natural refrigeration, many tartaric acids are separated from wine base and the separation of such tartaric acids is favorable to raise the stability of wine. In the following management, one reladling in November per year can be enough, while reladling should be performed regularly during wooden barrel ageing, once per three months generally, mainly for homogenizing extracted substances in wooden barrel and wine in each layer.