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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 wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine. Sparging 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
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.
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]
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Most winemakers choose to filter the wine before bottling, although some of them use the absence of filtration as a marketing tool. Filtration is designed to clarify the wine and eliminate any remaining yeast and bacteria, which can stabilize the microenvironment in the bottled wine.
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The wine is then filtered, liqueur de dosage added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle and reduces the bottle-to-bottle variations that can be hard to control in the traditional method. [11]
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