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Beautiful

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

In fining, by adding suitable substances to the freshly fermented wine, unwanted suspended substances are bound by chemical reactions and/or adsorption, which can have negative effects with regard to colour and taste. These are electrically charged. Either negatively like yeasts and tannins or positively like proteins and gelatine. The fining agents must be oppositely charged in order to bind the lees particles to themselves. They are added in dissolved form and form insoluble flakes with the unwanted wine constituents, which sink to the bottom.

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The world's largest Lexicon of wine terms.

26,079 Keywords · 46,827 Synonyms · 5,323 Translations · 31,413 Pronunciations · 187,033 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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