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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

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

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Artificial interruption of the fermentation process in order to obtain the residual sugar (not yet fermented) present at that time. By various methods or means, the yeasts are removed, killed or at least their activity is very strongly inhibited. There are the following different methods for this, depending on the type of wine: Cooling (immobilisation), heating (killing at 75 °C), filtration (removal), sulphur (killing) and sprit (killing by alcohol). See also under silent sulphurization.

This page was last modified at 23 June, 2021 at 03:38.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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