331 0004 Winemaking 101 Stabilizing, Degassing & Clearing
Автор: Ernie Hyde
Загружено: 2015-08-08
Просмотров: 28255
Описание: Once fermentation has about come to an end or the specific gravity of the wire is where you want it, it is time to begin the process of stabilizing, degassing and clearing the wine. Stabilizing is the process whereby the remaining yeast in the wine is killed so that no further fermenting takes place. Degassing is one of the most import steps in making wine. While Fermenting, CO2 is generated as a result of the yeast converting the sugar in the grape juice to alcohol. Although much of this CO2 gas escapes through airlocks, there is till a fair amount of it in the wine itself. It must be removed or taste will be sacrificed. Finally in this step, to insure a clear wine free of haze, either chemicals can be used or further racking of the wine. We'll talk more about raking in the next episode.
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