Changes in wine can be physical, chemical and biological. The main ones are the breaks or ferric casses,
protein and tartaric.
Ferric casse.
The ferric casse is a chemical modification which is characterized by the presence of iron in the wine. In general this iron originates
the grape itself. To fix this casse just add citric acid to drink.
Casse protein.
The casse microbial protein is therefore biological. Usually does not easily reveal. The way to wake it is to raise
temperature. Combat is this casse with bentonite, a kind of clay.
Casse tartrate.
The resulting cassette is tartaric acid excessive presence of the same name. It is manifested by the formation of crystals in
low temperatures.
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