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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Colloids

Designation for microscopically small and finely distributed substances in solid, liquid or gaseous form, each embedded in other substances. Colloids with different electric charges attract each other. This is exploited when fining a wine in order to bind and remove unwanted substances. Certain molecules are polymerised in the course of bottle ageing, i.e. baked together into larger particles. These are mainly phenols(pigments or dyes, tannins and pectins etc.). The colloids contribute to the viscosity (viscosity) of the wine. Certain colloids are responsible for a "long" finish. See a list of all wine ingredients under total extract.
This page was last modified at 23 June, 2021 at 05:21.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,033 Cross-references
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