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|French to English translations [PRO]|
Tech/Engineering - Wine / Oenology / Viticulture / wine-making industry
|French term or phrase: filtration sur terre |
|One of the processes in wine-making. I can guess what it IS, but does anyone know the correct term?|
Selected response from:
Local time: 05:04
|Many thanks, Elisabeth -- very helpful references too.|
Thanks also to Stefania and Francis for your helpful alternative suggestions and explanations
4 KudoZ points were awarded for this answer
6 mins confidence: peer agreement (net): +1 12 mins confidence: 1 hr confidence:
Historically, a wide and unappetizing variety of agents have been used for fining. As with most French cuisine, I wonder how anyone ever discovered these things. Ox blood, egg whites, milk casein, air bladders from fish, gelatin from horse hooves, seaweed, clay, and earth have been used. In fact, almost any protein will work at least somewhat, by binding to other proteins and forming solid deposits. I don't have any idea how the clays work, but obviously they do.
Racking after fermentation. Malolactic fermentation for certain vats depending on year. Earth filtration, assembly. Bottled at the end of January.
As you are aware, most wines use either egg whites, gelatin, or diatamaceous earth in their fining/filtration process. We do not use any of these products in our wines. When doing fining, we use Bentonite clay, diatamateous earth, and a micro filtration unit for the wine filtration.
Mechanism of earth filtration of wines
• Straining effect
• Absorption, Adsorption
Supports for the filtration agent and process of earth filtration
Local time: 06:04
Native speaker of: French
PRO pts in category: 48
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|Changes made by editors|
|Jan 6, 2011 - Changes made by Stéphanie Soudais:|
|Term asked||filtration sur terre [URGENT] » filtration sur terre || |
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