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Finings (wine)
Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture. Substances used as finings include egg whites, blood, milk, isinglass, and Irish moss. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolyase, PVPP, kieselsol ( colloidal silica), copper sulfate, dried albumen (egg whites), hydrated yeast, and activated carbon. Actions Finings’ actions may be broadly categorized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Topping Up The Barrel With Finings
Topping may refer to: * Hill-topping, a mate-acquisition strategy amongst insects * Topping, slang term for capital punishment, especially hanging or beheading * Topping (surname), the name of several people * Topping (agriculture), a practice used to prevent seed distribution * Top, bottom and versatile, a sexual role * Topping from the bottom, a BDSM term * Topping cycle A combined cycle power plant is an assembly of heat engines that work in tandem from the same source of heat, converting it into mechanical energy. On land, when used to electric power generation, make electricity the most common type is called ..., a cycle used in power plants * Topping out, a ceremony at the completion of a building construction * Tree topping, the practice of removing branches from the top of a tree Places: * Topping, Ontario, a community in Southwestern Ontario, Canada * Roseberry Topping, a hill in England Foods: * Pizza topping, a food on top of pizza * Wet walnut topping, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in breast milk, human milk. Sheep's milk, Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphoru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electrostatic
Electrostatics is a branch of physics that studies slow-moving or stationary electric charges. Since classical times, it has been known that some materials, such as amber, attract lightweight particles after rubbing. The Greek word (), meaning 'amber', was thus the root of the word ''electricity''. Electrostatic phenomena arise from the forces that electric charges exert on each other. Such forces are described by Coulomb's law. There are many examples of electrostatic phenomena, from those as simple as the attraction of plastic wrap to one's hand after it is removed from a package, to the apparently spontaneous explosion of grain silos, the damage of electronic components during manufacturing, and photocopier and laser printer operation. The electrostatic model accurately predicts electrical phenomena in "classical" cases where the velocities are low and the system is macroscopic so no quantum effects are involved. It also plays a role in quantum mechanics, where addition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Activated Carbon
Activated carbon, also called activated charcoal, is a form of carbon commonly used to filter contaminants from water and air, among many other uses. It is processed (activated) to have small, low-volume pores that greatly increase the surface area available for ''adsorption '' or chemical reactions. (Adsorption, not to be confused with Absorption (chemistry), absorption, is a process where atoms or molecules adhere to a surface). The pores can be thought of as a microscopic "sponge" structure. Activation is analogous to making popcorn from dried corn kernels: popcorn is light, fluffy, and its kernels have a high surface-area-to-volume ratio. ''Activated'' is sometimes replaced by ''active''. Because it is so porous on a microscopic scale, one gram of activated carbon has a surface area of over , as determined by gas absorption and its porosity can run 10ML/day in terms of treated water per gram. Researchers at Cornell University synthesized an ultrahigh surface area activated ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tissue Hydration
Tissue hydration is the process of absorbing and retaining water in biological tissues. Plants Land plants maintain adequate tissue hydration by means of an outer waterproof layer. In soft or green tissues, this is usually a waxy cuticle over the outer epidermis. In older, woody tissues, waterproofing chemicals are present in the secondary cell wall that limit or inhibit the flow of water. Vascular plants also possess an internal vascular system that distributes fluids throughout the plant. Some xerophytes, such as cacti and other desert plants, have mucilage in their tissues. This is a sticky substance that holds water within the plant, reducing the rate of dehydration. Some seeds and spores remain dormant until adequate moisture is present, at which time the seed or spore begins to germinate. Animals Animals maintain adequate tissue hydration by means of (1) an outer skin, shell, or cuticle; (2) a fluid-filled coelom cavity; and (3) a circulatory system. Hydration of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albumen
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around Fertilisation#Fertilisation in animals, fertilized or unfertilized yolk, egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many Egg (food), uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as Influenza vaccine, those for influenza). Composition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Copper Sulfate
Copper sulfate may refer to: * Copper(II) sulfate, CuSO4, a common, greenish blue compound used as a fungicide and herbicide * Copper(I) sulfate, Cu2SO4, an unstable white solid which is uncommonly used {{chemistry index Copper compounds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colloidal Silica
Colloidal silicas are suspensions of fine amorphous, nonporous, and typically spherical silica particles in a liquid phase. It may be produced by Stöber process from Tetraethyl orthosilicate (TEOS). Properties Usually they are suspended in an aqueous phase that is stabilized electrostatically. Colloidal silicas exhibit particle densities in the range of 2.1 to 2.3 g/cm3. Most colloidal silicas are prepared as monodisperse suspensions with particle sizes ranging from approximately 30 to 100 nm in diameter. Polydisperse suspensions can also be synthesized and have roughly the same limits in particle size. Smaller particles are difficult to stabilize while particles much greater than 150 nanometers are subject to sedimentation. Manufacture Colloidal silicas are most often prepared in a multi-step process where an alkali-silicate solution is partially neutralized, leading to the formation of silica nuclei. The subunits of colloidal silica particles are typically in the rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone (polyvinyl polypyrrolidone, PVPP, crospovidone, crospolividone, or E1202) is a highly cross-linked modification of polyvinylpyrrolidone (PVP). The cross-linked form of PVP is used as a disintegrant (see also excipients) in pharmaceutical tablets. PVPP is a highly cross-linked version of PVP, making it insoluble in water, though it still absorbs water and swells very rapidly generating a swelling force. This property makes it useful as a disintegrant in tablets. PVPP can be used as a drug, taken as a tablet or suspension to absorb compounds (so-called endotoxins) that cause diarrhea. (''Cf.'' bone char, charcoal.) It is also used as a fining to extract impurities (via agglomeration followed by filtration). It is used in winemaking. Using the same principle it is used to remove polyphenols in beer production and thus clear beers with stable foam are produced. One such commercial product is called Polyclar. PVPP forms bonds similar to peptidic bonds in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin Lyase
Pectin lyase is a polysaccharide enzyme with a complex structure that is present in plant cell walls. It has a significant role in pectin degradation and different biotechnological and industrial applications. It can be found in many different organisms. EC number The Pectin lyase is an enzyme whose EC number is (EC4.2.2.10). It is a numerical classification system for enzymes based on their catalyzed chemical reactions. Pectin pathway Pectin lyase is a component that is found in plant cell walls. This enzyme creates unsaturated products by breaking the glycosidic bonds that are inside. Pectin lyase is critical for several biological processes, such as the maturation of fruits and reshaping of plant cell walls. The enzyme's reaction pathway contains binding to the substrate and active site, splitting of glycosidic bonds, unsaturated products forming, and product release. Pectin lyase is crucial to decaying plant materials and is commonly used in the food industry and biote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase, one of the most studied and widely used commercial pectinases. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore, pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavors from the mash. Secondly the presence of pectin in finished wine causes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
