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Complexing agent

A preparation artificially produced from the plant product gum arabic and citric acid. By adding it to the wine, the reaction of metals with ingredients of the wine and thus a precipitation of copper or iron and thus a metallic taste is prevented. This can prevent wine defects such as white curd and black curd. In addition, the precipitation of colouring agents is also prevented and wines with a strong tannin content are mellowed. See also under Beautiful at the section blue fining.

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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.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,478 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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