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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 . [ 1 ]
Alexis Lichine's Encyclopedia of Wines and Spirits defines racking as "siphoning wine or beer off the lees (in the case of wine) or trub (in the case of beer), into a new, clean barrel or other vessel". [4] Racking allows clarification and aids in stabilization. Wine that is allowed to age on the lees often develops "off-tastes".
Other attributes may have more negative influence such as increased astringency and bitterness, precursor for browning pigments in white wine, mouthfeel and balance issues (as well as potential microbial instability) from the increased pH and the enhance need for fining agents to assist in the clarification and stabilization of the wine with ...
Retrieved from "https://en.wikipedia.org/w/index.php?title=Clarification_and_stabilization_of_the_wine&oldid=369413876"
A wine fault is a sensory-associated (organoleptic [1]) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. [2]
This phenomenon is an important issue in the food processing industry, particularly in milk processing and wine and beer making. Excessive adsorption, or protein fouling, can lead to health and sanitation issues, as the adsorbed protein is very difficult to clean and can harbor bacteria, as is the case in biofilms.
The pink wine-lovers holiday is celebrated on the second Saturday in June, and this year, National Rosé Day falls on June 8th. Text your friends! Spread the wonderful news!
Proteins are present in wine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze) [1] especially visible in white wine. [2] The quantity of haze forming is dependent on the quantity of phenolics in the wine. [3] Some of those proteins are considered nuisance.