wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Stabilise

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).

Voices of our members

Roman Horvath MW

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.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,430 Keywords · 47,027 Synonyms · 5,321 Translations · 31,763 Pronunciations · 208,480 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS