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degumming

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

Designation for the independent settling (also settling, static clarification, sedimentation or clarification) of the freshly pressed grape must by exploiting gravity without any mechanical impact. This must not be confused with the self-clarification of the wine (see under beautiful ). The degumming is absolutely necessary in order to be as quiet as possible fermentation to achieve and obtain a clean, error-free wine. The must contains many unwanted solids or so-called lees, like parts of kernels and berry peels, pulp particles, earth, dust, residues of Pesticides etc. If no degumming is done, this can have a very negative effect. For example, they are too violent fermentation with loss of flavor and increased formation of sulfurous off (Schwefelböckser), an unclean wine taste with too high tannin content and Hochfärbigkeit as well as too fast aging of the wine in the bottle with residues of sprays.

Today, a lowering of the residual trub content is recommended to a maximum of 0.6% weight percent, because even from 1% are usually unclean tones noticeable. For degumming, it is best to leave the must (preferably at low temperature) in a tank (usually overnight) before fermentation, and then tamp off the clear must, which is above the drizzle, into a fermentation tank (transferred). Depending on the lifetime, the result is as follows: 3 to 4 hours of coarse clarification with little influenced fermentation, 8 to 10 hours of good clarification with slower fermentation and 12 to 24 hours of very pure must with quiet fermentation.

The must of Beerenauslesen or Trockenbeerenauslese can be clarified by settling only bad, since the weight difference between Trubteilchen and must is relatively low. In this case, a filtration With diatomaceous or cloth filter. The clarification of the must can also be done mechanically Centrifuge (Separate) are performed. By adding activated carbon. bentonite. gelatin or silica sol the clarification or sedimentation is supported and leads to the odor and taste improvement of the later wine.

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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