termo-abbattimento delle fecce
| 03:52 Jul 9, 2015 |
| Italian to English translations [PRO] Wine / Oenology / Viticulture | |||||||
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| 3 | chilling on the lees |
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| 3 -1 | cold stabilization |
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| Discussion entries: 4 | |
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Answers
3 hrs confidence: 
chilling on the lees Explanation: I think this just means cryomaceration - see the link for the use of abbattimento in the same context. I also think it specifically does not mean thermovinification, which is really quite unusual in white wine and would usually be done with the skins, not the lees after pressing. Example sentence(s):
Reference: http://www.tenutaulisse.it/i-vini/unico/unico-pecorino-igp.h... |
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2 days 32 mins confidence: peer agreement (net): -1
peer agreement (net): -1cold stabilization Explanation: to precipitate the lees see Cold Stabilization of White Wine | MoreWine morewinemaking.com/articles/Cold_stabilizing_white_wine Cold stabilization is done by just exposing the wine to temperatures as close to ... Ageing on the lees can actually build tartrate stability into the wine so that a ... https://en.wikipedia.org/wiki/Clarification_and_stabilizatio... Temperature instability Tartaric acid is the most prominent acid in wine with the majority of the concentration present as potassium bitartrate. During fermentation, these tartrates bind with the lees, pulp debris and precipitated tannins and pigments. While there is some variation according to grape variety and climate, usually about half of the deposits are soluble in the wine, but on exposure to low temperature they may crystallize out unpredictably. The crystals, though harmless, may be mistaken for broken glass, or simply reckoned unattractive by consumers. To prevent this the wine may undergo "cold stabilization", in which it is cooled to near its freezing point to provoke crystallization before bottling |
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