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Lexicon
The largest wine encyclopedia in the world with 26,266 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

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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wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

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