Why might a winemaker choose to keep a white wine in contact with fine lees?

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Keeping a white wine in contact with fine lees, which are the sediment and dead yeast cells that settle at the bottom after fermentation, is a practice commonly used by winemakers to enhance flavors and texture. This process, known as lees aging, allows the wine to take on additional complexity and depth.

During this time, components from the lees such as mannoproteins can contribute to a creamier mouthfeel and increase the wine's overall body. Additionally, the interaction between the wine and the lees can lead to the development of more nuanced flavors, including hints of bread, pastry, or nuttiness, which enrich the wine's profile. This technique is particularly appreciated in the production of certain styles of white wines, such as Chardonnay.

The other options don't align with the primary benefits of keeping wine on fine lees. While acidity is important for the balance of white wines, it is typically adjusted through grape selection and acidity management rather than lees contact. Clarifying the wine usually involves techniques like racking or fining, rather than relying on lees contact. Finally, the fermentation process itself is complete before lees contact begins, so it does not expedite fermentation. Instead, lees aging focuses on flavor development and textural improvements in the finished product.

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