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The largest wine encyclopedia in the world

22.740 Keywords • 48.621 Synonyms • 5.293 Translations • 7.912 Pronunciations • 150.084 Cross-references

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Kupferschönung

copper fining (GB)

One of the many alternative ways to get rid of unwanted substances or to stabilize them (to make them more stable); see below beautiful,

Sammelbeeteichnung (also fine) for procedures to a young wine to "beautify," "improve," "clean," or " durable " close. Under degumming or. clarify however, the procedures for grape Roger that. In the past, fining was mainly the clarification of a wine after the fermentation meant as well Flugschönung was designated. Today, the term includes many different cellaring measures. By adding substances to the fresh fermented wine by chemical reactions and / or adsorption bound unwanted suspended matter. All these substances are electrically charged. Either negative as yeasts and tannins or positively like proteins and gelatin, The fining agents must be charged oppositely to bind the Trubpartikelchen itself. They are added in dissolved form and form insoluble flakes with the unwanted constituents of wine, which sink to the bottom.

history

Already the Romans were in the antiquity the effect of whipped egg white in winemaking known. In the Middle Ages there were numerous sometimes questionable procedures (resp. wine adulteration ); For example, a "color and taste improvement" with bovine blood, In the famous classic "Von Baw, Pfleg und Brauch des Wein" by the clergyman Johann, who works in Wien quickly (1540-1612) some techniques are described in detail. Among other things, he explains how to make a dull wine again, namely by adding freshly milked, still cow-warm milk. You already knew that certain substances like isinglass, Gelatine, Spanish earth (kaolin) and coal bind the suspended particles in the wine.

operation

Beautiful beauty ultimately achieves several effects. Above all, the natural discontinuation of sediments significantly accelerated. In addition, substances bound in the wine are removed after the bottling to a cloudiness or negative impact. In addition, by removal of filtration-inhibiting substances, any subsequent filtration facilitated. Finally, by doing so wine faults at best prevented at all or eliminated after occurrence. One can between the three groups physicochemical substances such as proteins. tannins, Crystals ( Weinstein ) and heavy metals, biological substances like yeasts and bacteria and other substances such as dust, filter material and Korkabrieb differ.

Best works fine wines with a high acidity. Optimal for many fining agents is a temperature between 10 and 20 ° Celsius. Under certain circumstances,...

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