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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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg