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Lexicon

The largest wine encyclopedia in the world with 0 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

Fining errors

Incorrect agents or incorrect use during fining can result in flavours with negative sensory effects entering the wine. This is because substances with a high adsorption capacity, such as activated charcoal or bentonite, can very easily absorb odours from their surroundings. For this reason, they must not be stored in musty rooms or next to strong-smelling substances such as petrol, diesel oil, dyes or paraffin. Even a plastic bag can transfer negative odours into the wine. Protein-containing substances such as gelatine, isinglass or casein can spoil relatively easily.

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In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

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The world's largest Lexicon of wine terms.

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made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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