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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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Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,028 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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