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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. By adding substances to the freshly fermented wine, unwanted suspended matter is bound by chemical reactions and/or adsorption. All these substances 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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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

25,901 Keywords · 46,872 Synonyms · 5,330 Translations · 31,238 Pronunciations · 179,629 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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