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are detached from the stems, the grapes are subsequently crushed and pass through the holes of the drum. Stems, leaves and other residuals continue along the drum to be removed as waste.^(p93) The crushed grapes are heated to 60 °C as they move through a shell and tube heat exchanger. A press aid (e.g. sterilized rice hulls, bleached Kraft paper, ground wood pulp) and a pectinase enzyme are

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