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This refers to various preservation processes to make a wine more durable or to correct it in terms of appearance. A number of colour defects or wine defects are expressed either by an unusual colour and/or turbidity in the wine. See the keywords brown fracture, protein turbidity, yeast turbidity, high colour, madeirised, lactic acidosis, oxidation and black f racture (white fracture). Regarding correction of wine colour, see under fining (paragraphs gelatin fining and colour stabilisation).

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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.

26,115 Keywords · 46,881 Synonyms · 5,323 Translations · 31,449 Pronunciations · 188,241 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon