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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 ]
A process of adding carbonic gas to a wine just before bottling in order to add some slight effervescence to the wine. Spinning cone column Used to reduce the amount of alcohol in a wine. Stabilization The process of decreasing the volatility of a wine by removing particles that may cause unwanted chemical changes after the wine has been bottled.
Racking red wine. Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French [1]), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. [2]
Yeast uses sugar to produce alcohol and carbon dioxide. In winemaking, carbon dioxide is an undesired by-product for most wines. If the wine is bottled quickly after fermentation, it is important to degas the wine before bottling. Wineries can skip the degassing process if they age their wines prior to bottling.
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Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia.
Sierra McClain's exit from 9-1-1: Lone Star caused not only Grace's story to change — but Judd's as well. During the Monday, December 2, episode of the Fox series, Owen (Rob Lowe) discovers that ...