Complex mixtures of organic substances with glassy or solid liquid properties. After leaving, resins that remain liquid are called balsam, hardening hot hard resins hardening in the air (the resins ieS). The mostly intense and pleasant balsamic Odor is caused by numerous essential oils, for example terpenes, Different resins like for example myrrh were therefore already in the antiquity for the flavoring used by wine. The most well-known resinated wine is the Greek one Retsina, Most resins are found in conifers. They are obtained from plant or animal substances or manufactured artificially. You have the ability to polymerization,
Vegetable origin are for example Gum arabic and starch, of animal origin albumin (from protein), casein (from milk) and gelatin (from cartilage and bone). Among the synthetically produced resins counts PVPP, Through her adsorptive Effect serve special synthetic resins in the winemaking for one ion exchange, This is for example when beautiful (Elimination of chromatic aberrations), in which filtration (Remove from bacteria and yeasts ), as well as in order deacidification. leavening and removing from Weinstein used.