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Beautiful

Term (also fine) for various processes to "embellish", "improve", "purify" or "preserve" a young wine. Degumming or clarification, on the other hand, usually refers to the processes for grape must. In the past, fining mainly referred to the clarification of lees in a wine after fermentation, also known as fining on the fly. Today, the term encompasses many different technical cellar measures. Some overlap with preservation methods, which are primarily intended to increase shelf life and prevent spoilage.

Fining involves the addition of suitable substances to the freshly fermented wine to bind unwanted suspended matter through chemical reactions and/or adsorption, which can have negative effects on colour and taste. These are electrically charged. Either negatively charged like yeasts and tannins or positively charged like proteins and gelatine. The fining agents must be oppositely charged in order to bind the lees particles. They are added in dissolved form and form insoluble flakes with the unwanted wine ingredients, which sink to the bottom.

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,403 Keywords · 47,035 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,273 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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