This is how we can explain the aging of wine mud.
Generally speaking, in the winemaking process, the fermented wine is immediately separated from the mud and then goes through a clarification and stabilization process.
If you do not separate them immediately, but leave the wine in the mash for a long time, this is how the mash ages.
Frankly speaking, if you soak it for just a little longer, it will have more flavor.
Of course, in this process, many winemakers use special methods to influence the process.
It is not only the yeast residue that precipitates into the mash, but also something else that, if not clarified and eliminated, will need to be removed during the aging of the wine mash.
It needs to be removed during or after the aging of the wine mash.
In addition, mixing barrels is also a way to add yeast flavor, i.e. mixing white wine and lees together.
