. . . . . . . . "1110201302"^^ . . . . . . . . "Lors du processus de vinification, la clarification et la stabilisation sont les \u00E9tapes par lesquelles les mati\u00E8res insolubles en suspension dans le vin sont \u00E9limin\u00E9es avant la mise en bouteille. Cette mati\u00E8re peut inclure des cellules de levure morte (lies), des bact\u00E9ries, des tartrates, des prot\u00E9ines, des pectines, divers tanins et autres compos\u00E9s ph\u00E9noliques, ainsi que des morceaux de peau de raisin, de pulpe, de tige et des gommes. La clarification et la stabilisation peuvent impliquer le d\u00E9bourbage, le collage, la filtration, la centrifugation, la flottation, la r\u00E9frig\u00E9ration, la pasteurisation et/ou la maturation en f\u00FBts et le soutirage."@fr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Clarification et stabilisation du vin"@fr . . . . . "15807"^^ . . . . . . . . "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."@en . . . . . . . . "\u6F84\u6E05\u8207\u7A69\u5B9A\u662F\u5728\u8461\u8404\u9152\u5012\u51FA\u74F6\u4E2D\u4E4B\u5F8C\uFF0C\u96E3\u6EB6\u7269\u8CEA\u61F8\u6D6E\u65BC\u9152\u4E2D\u6642\u9700\u8981\u63A1\u53D6\u7684\u884C\u52D5\u3002\u9019\u4E9B\u61F8\u6D6E\u7269\u53EF\u80FD\u5305\u62EC\u7121\u6D3B\u6027\u7684\u9175\u6BCD\u83CC\u3001\u687F\u83CC\u3001\u3001\u86CB\u767D\u8CEA\u3001\u679C\u81A0\u3001\u5404\u7A2E\u97A3\u8CEA\u548C\u5176\u4ED6\u7684\u915A\u985E\u5316\u5408\u7269\uFF0C\u8461\u8404\u7684\u76AE\u3001\u679C\u8089\u53CA\u8396\u7B49\u4E5F\u53EF\u80FD\u6703\u51FA\u73FE\u5728\u6C89\u6FB1\u7269\u4E2D\u3002\u9019\u6642\u4FBF\u9700\u8981\u7528\u3001\u904E\u6FFE\u3001\u7B49\u65B9\u6CD5\u4F7F\u9152\u6DB2\u8B8A\u5F97\u6E05\u6F88\u7A69\u5B9A\uFF0C\u5728\u7D14\u4EBA\u5DE5\u624B\u6CD5\u7121\u6CD5\u9054\u6210\u76EE\u7684\u7684\u60C5\u6CC1\u4E0B\uFF0C\u4E5F\u53EF\u80FD\u6703\u4F7F\u7528\u5316\u5B78\u7269\u8CEA\u3002"@zh . . . . "\u8461\u8404\u9152\u7684\u6F84\u6E05\u548C\u7A69\u5B9A"@zh . . . . . "Clarification and stabilization of wine"@en . . . . . . . "Lors du processus de vinification, la clarification et la stabilisation sont les \u00E9tapes par lesquelles les mati\u00E8res insolubles en suspension dans le vin sont \u00E9limin\u00E9es avant la mise en bouteille. Cette mati\u00E8re peut inclure des cellules de levure morte (lies), des bact\u00E9ries, des tartrates, des prot\u00E9ines, des pectines, divers tanins et autres compos\u00E9s ph\u00E9noliques, ainsi que des morceaux de peau de raisin, de pulpe, de tige et des gommes. La clarification et la stabilisation peuvent impliquer le d\u00E9bourbage, le collage, la filtration, la centrifugation, la flottation, la r\u00E9frig\u00E9ration, la pasteurisation et/ou la maturation en f\u00FBts et le soutirage."@fr . . . . "22216378"^^ . . . . . . . . . . . . . . . . . . . . . . . "\u6F84\u6E05\u8207\u7A69\u5B9A\u662F\u5728\u8461\u8404\u9152\u5012\u51FA\u74F6\u4E2D\u4E4B\u5F8C\uFF0C\u96E3\u6EB6\u7269\u8CEA\u61F8\u6D6E\u65BC\u9152\u4E2D\u6642\u9700\u8981\u63A1\u53D6\u7684\u884C\u52D5\u3002\u9019\u4E9B\u61F8\u6D6E\u7269\u53EF\u80FD\u5305\u62EC\u7121\u6D3B\u6027\u7684\u9175\u6BCD\u83CC\u3001\u687F\u83CC\u3001\u3001\u86CB\u767D\u8CEA\u3001\u679C\u81A0\u3001\u5404\u7A2E\u97A3\u8CEA\u548C\u5176\u4ED6\u7684\u915A\u985E\u5316\u5408\u7269\uFF0C\u8461\u8404\u7684\u76AE\u3001\u679C\u8089\u53CA\u8396\u7B49\u4E5F\u53EF\u80FD\u6703\u51FA\u73FE\u5728\u6C89\u6FB1\u7269\u4E2D\u3002\u9019\u6642\u4FBF\u9700\u8981\u7528\u3001\u904E\u6FFE\u3001\u7B49\u65B9\u6CD5\u4F7F\u9152\u6DB2\u8B8A\u5F97\u6E05\u6F88\u7A69\u5B9A\uFF0C\u5728\u7D14\u4EBA\u5DE5\u624B\u6CD5\u7121\u6CD5\u9054\u6210\u76EE\u7684\u7684\u60C5\u6CC1\u4E0B\uFF0C\u4E5F\u53EF\u80FD\u6703\u4F7F\u7528\u5316\u5B78\u7269\u8CEA\u3002"@zh . . . . . . . . . . . . . . "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."@en .