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thermolabile protein

thermo-labile protein (GB)

Heat-sensitive proteins; see below beautiful,

Collective watering (also fine) for procedures to a young wine to "beautify", "improve", "clean" or " durable " close. Under degumming respectively. clarify however, the procedures for grape Roger that. In the past, the clarification of the turbidity of a wine after the fermentation meant the also as Flugschönung was designated. Today, the term encompasses many different cellar measures. By adding substances to the freshly fermented wine, chemical reactions and / or adsorption unwanted suspended matter bound. All of these substances are electrically charged. Either negative like yeasts and tannins or positive like proteins and gelatin, The fining agents must be charged in opposite directions in order to bind the turbid particles to themselves. They are added in dissolved form and, with the undesirable wine ingredients, form insoluble flakes that sink to the bottom.


The Romans were already in the antiquity the effects of whipped egg whites in wine making are known. In the Middle Ages there were numerous, sometimes questionable procedures (or wine adulteration ); for example a "color and taste improvement" 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 get a cloudy wine right again, namely by adding freshly milked milk that is still warm to the cow. You also knew that certain substances like isinglass, Gelatin, Spanish earth (kaolin earth) and coal bind the suspended particles in the wine.


By beautifying, several effects are ultimately achieved. Above all, the natural weaning of sediments significantly accelerated. Furthermore, substances bound in the wine are removed, which after the bottling to a cloudiness or negative impairment. In addition, by removing filtration-inhibiting substances, a subsequent one, if necessary filtration facilitated. Eventually this will wine faults at best prevented at all or eliminated after an occurrence. You can like physico-chemical substances between the three groups proteins. tannins, Crystals ( Weinstein ) and heavy metals, biological substances like yeasts and bacteria and other substances such as dust, filter material and cork abrasion.

It works best with wines with a high acidity. A temperature between 10 and 20 °...

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