Clarification and stabilization of wine
id:
clarification-and-stabilization-of-wine-165-7022717
title:
Clarification and stabilization of wine
text:
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.
brand slug:
wiki
category slug:
encyclopedia
description:
Wine clarification and stabilisation
original url:
https://en.wikipedia.org/wiki/Clarification_and_stabilization_of_wine
date created:
2009-03-31T03:29:06Z
date modified:
2024-08-29T09:09:52Z
main entity:
{"identifier":"Q5126958","url":"https://www.wikidata.org/entity/Q5126958"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/7/70/Sediment_in_wine.jpg","width":1024,"height":683}
fields total:
13
integrity:
16