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Proteins

Organic natural substances (protein bodies, proteins) composed of amino acids and constituting a main component of all living things. They are contained in the pulp of the grapes, in dry years more proteins are formed. During fermentation, they serve as food for the yeasts. In larger quantities, the so-called thermolabile protein causes veil-like, grey turbidity and is removed by means of bentonite. Various protein-containing agents are used to fining and clarifying the wine, including albumin, egg white, gelatine, isinglass, lysozyme and casein. All these substances are electrically positively charged and therefore attract negatively charged substances.

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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.

25,987 Keywords · 46,819 Synonyms · 5,324 Translations · 31,321 Pronunciations · 183,167 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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