Clarification
During the winemaking, the clarification process involves the fining and filtration of wine to remove suspended solids..
Classified or Classed growth
A literal translation of the French "Cru Classé".
Clarification
The process of removing cloudiness in the wine by filtration and/or fining.
Cloudy
The opposite of clear or brilliant. Possibly the result of sediment being stirred up during transportation.
clarification, umbrella term for a host of processes designed to ensure wine is crystal clear, including fining, filtration and refrigeration.
Clarification - A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.
Cleanskin - In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities.
Clarification
Removable of insoluble material from wine, usually through fining agents or filtration. Is that clear enough?
CLARIFICATION
Clarification of wine, helping to stabilize it. An agent is added to the wine that binds with cloudy substances and other unwanted particles and settles on the bottom with them as sediment.
fining, clarification
Process in which solida matter which clouds the wine is precipitated by dragging, using clays, such as bentonite or kaolin, or organic products, such as isinglass or egg white.
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Clarification
Virtually all winemakers want their wines to be cosmetically appealing - i.e., clear of any haziness that may be caused by residual particulate matter.
Clarification
A winemaking term that is used to describe the many processes (including fining, filtration and refrigeration/cold stablisation) that make finished wines less cloudy and thus more visually appealing.
Clone ...
Clarification
Some wines deposit their suspended material (yeast cells, particles of skins, etc.) very quickly, and the supernatant wine remains nearly brilliant.
Clarification methods are similar for both white and red wines. All methods of clarification remove unsightly particles from wine, but may also strip wine of pleasant aroma and flavor elements, body, and color.
A clarification technique in which a wine's temperature is lowered to 32° F, causing the tartrates and other insoluble solids to precipitate.
Crush
Harvest season when the grapes are picked and crushed.
Clarification of the grape juice not fermented, separated from the bourbe.
DÉBOURREMENT
Opening of the buds and appearance of the first vineleaves.
DÉCANTER (TO SETTLE) ...
Gelatine is used for two basic reasons: clarification and reduction of overly astringent wines. It is also used prior to fermentation in order to reduce astringency and improve clarity.
Fining addition of a substance such as albumen to red wines to bring about precipitation of fine suspended matter as part of the clarification process which precedes bottling. Foulage French for "crushing.
Before winemakers mastered the art of clarification through filtration, all wines threw a natural deposit and were served in decanters, carafes or jugs.
help its Clarification; such as being of gross and viscous parts, may adhere to the floating Lee, and sinking carry it with them to the bottom; ...
First, the fining and filtering of the wine (collectively referred to as "clarification") removes the vast majority of the unwanted particulates still residing in the wine.
Where clarification is needed, a fortified château (that is, a castle) is called a château fort.
Cold Stabilization:A clarification technique that can prevent the formation of crystals in wine bottles.
The oldest method of clarification is racking. This is simply siphoning off the relatively clear wine after the lees have settled to the bottom, leaving them behind to discard.
Fining: Part of the clarification process whereby elements are added to the wine, i.e. egg whites, in order to capture solids prior to filtration.
Finish: The total impression of a wine after you have swallowed it. A long finish is preferred.
Fining is a less aggressive wine clarification technique than is filtering.
Flash pasteurization
Flash pasteurization is a sterilization technique in which wine is heated to about 176°F (80°C) for 30 to 60 seconds.
COLD STABILIZATION: A clarification technique in which a wine's temperature is lowered to 32 degrees; F, causing the tartrates and other insoluble solids to precipitate.
COLOR: Describes the shades and depth of color.
In white winemaking the juice is usually inoculated with yeast following its clarification. The most common type of inoculation is that using an active dried yeast culture.
Fining
A substance to facilitate beer clarification.
Finish
The lingering taste sensation that accompanies swallowing.
RACKING (see also FILTERED, FINED).
Traditional method of wine clarification. Sequential transfer of wine to several containers, each transfer leaving behind some particulate matter.
There are starter kits at homebrew supply stores or online; you learn about gravity, yeast, fermentation stages, clarification, and adjust yeast and flavorings such as oak. Wine's taste changes most quickly in the first few months of fermentation.
RACKING: The practice of movi moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification.
RESIDUAL SUGAR: Unfermented grape sugar in a finished wine.
Racking
The process of racking involves transfer of wine from one container, such as a barrel, to another. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.
Some wines are Filtering: A process used to clarify wine just prior to bottling, removing yeast cells and other particles. Racking can make filtering unnecessary.', '', 250)"; onMouseout="hideddrivetip()"filtered for clarification just prior to ...
Racking
A common term for the syphoning of wine from one container to another, leaving behind any sediment in the first container. Carefully done, the lees may be left behind in the first barrel, resulting in a partial clarification of the wine.
Several processes may be employed to give the wine clarity: fining and filtration for example. Shortly after fermentation has ended, the wine is transferred to a settling tank where filtration and other clarification techniques may be used.
 See also: Wine, Alcohol, Fermentation, Grape, Yeast
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