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Statements

Subject Item
dbr:Clarification_and_stabilization_of_wine
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Clarification et stabilisation du vin 葡萄酒的澄清和穩定 Clarification and stabilization of wine
rdfs:comment
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking. 澄清與穩定是在葡萄酒倒出瓶中之後，難溶物質懸浮於酒中時需要採取的行動。這些懸浮物可能包括無活性的酵母菌、桿菌、、蛋白質、果膠、各種鞣質和其他的酚類化合物，葡萄的皮、果肉及莖等也可能會出現在沉澱物中。這時便需要用、過濾、等方法使酒液變得清澈穩定，在純人工手法無法達成目的的情況下，也可能會使用化學物質。 Lors du processus de vinification, la clarification et la stabilisation sont les étapes par lesquelles les matières insolubles en suspension dans le vin sont éliminées avant la mise en bouteille. Cette matière peut inclure des cellules de levure morte (lies), des bactéries, des tartrates, des protéines, des pectines, divers tanins et autres composés phénoliques, ainsi que des morceaux de peau de raisin, de pulpe, de tige et des gommes. La clarification et la stabilisation peuvent impliquer le débourbage, le collage, la filtration, la centrifugation, la flottation, la réfrigération, la pasteurisation et/ou la maturation en fûts et le soutirage.
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Lors du processus de vinification, la clarification et la stabilisation sont les étapes par lesquelles les matières insolubles en suspension dans le vin sont éliminées avant la mise en bouteille. Cette matière peut inclure des cellules de levure morte (lies), des bactéries, des tartrates, des protéines, des pectines, divers tanins et autres composés phénoliques, ainsi que des morceaux de peau de raisin, de pulpe, de tige et des gommes. La clarification et la stabilisation peuvent impliquer le débourbage, le collage, la filtration, la centrifugation, la flottation, la réfrigération, la pasteurisation et/ou la maturation en fûts et le soutirage. 澄清與穩定是在葡萄酒倒出瓶中之後，難溶物質懸浮於酒中時需要採取的行動。這些懸浮物可能包括無活性的酵母菌、桿菌、、蛋白質、果膠、各種鞣質和其他的酚類化合物，葡萄的皮、果肉及莖等也可能會出現在沉澱物中。這時便需要用、過濾、等方法使酒液變得清澈穩定，在純人工手法無法達成目的的情況下，也可能會使用化學物質。 In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking.
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