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.