SIGN UP LOG IN

The largest wine encyclopedia in the world

23.062 Keywords • 48.235 Synonyms • 5.303 Translations • 28.368 Pronunciations • 155.291 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

degumming

to rack the must (GB)
débourbage (F)
schiumare (I)

Term for the independent settling (also settling, static clarification, sedimentation or pre-clarification) of the freshly pressed grape must by using gravity without any mechanical influence. This should not be confused with the self-clarification of the wine (see under beautiful ). The degumming is absolutely necessary in order to be as calm as possible fermentation to achieve and get a clean, clean wine. The must contains namely many undesirable solids or so-called lees, such as parts of kernels and berry shells, pulp particles, earth, dust, residues of Pesticides etc. If no degumming is carried out, this can have a very negative effect. For example, they are too violent fermentation with loss of aroma and increased formation of sulfurous off (Sulfur baker), an unclean wine taste with too high a tannin content and Hochfärbigkeit as well as one too quick aging of wine in the bottle with residues of sprays.

Today, it is recommended that the residual trub content be reduced to a maximum of 0.6% by weight, because unclean tones are usually noticeable from just 1%. For degumming (preferably at a low temperature), the must must be left to stand in a tank (usually overnight) before fermentation, and then the clear must standing above the lees is tapped into a fermentation tank (decant). Depending on the standing time, the result is as follows: 3 to 4 hours of rough clarification with little influenced fermentation, 8 to 10 hours good clarification with slower fermentation and 12 to 24 hours very bright must with calm fermentation.

The must of Beerenauslesen or Trockenbeerenauslese it is difficult to clarify by weaning, since the difference in weight between sediment particles and must is only relatively small. In this case there is a filtration With diatomaceous or cloth filter. The must can also be clarified mechanically Centrifuge (Separate). By adding activated carbon. bentonite. gelatin or silica sol clarification or sedimentation is supported and leads to an improvement in the smell and taste of the later wine.

Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.