(Teatronaturale) - The employment of dregs has always been very discussed in enology, mainly for the intrinsic difficulties of the process. But today there are alternatives.Most probably some wine enthusiasts are turning their nose up at discussing about the use of dregs; but they are becoming more and more used to add some aromas and to stabilize the color. Dregs are the deposits that form in few tens of hours after the movement of wine at the end of fermentation. Two kinds of dregs do exist: The large particles The small particles, normally composed by yeasts