Clarification And Stabilization Of Wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking.
Other articles related to "clarification and stabilization of wine, wines, wine":
... not to thoroughly clarify and stabilize their wines, believing that the processes involved may diminish a wine's aroma, flavor, texture, color or aging potential ... Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess ... Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet ...
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