Created by: elisaseerig
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The process of physically removing particles from wine. There are different grades of filters.
Generic term for a number of single-celled micro-organisms which, under anaerobic conditions, are able to convert sugar into alcohol.
Aromas in a wine that arise from the winemaking, such as by products of alcoholic fermentation.
Removal of matter in suspension in a wine by the addition of a fining agent such as bentonite, which acts as a coagulant.
It may indicate a superior quality wine, or wines that have seen a period of ageing.