葡萄酒的澄清和稳定 Clarification and stabilization of wine
（重定向自Blue fining）
澄清与稳定是在葡萄酒倒出瓶中之后，难溶物质悬浮于酒中时需要采取的行动。这些悬浮物可能包括无活性的酵母菌、杆菌、酒石酸盐、蛋白质、果胶、各种鞣质和其他的酚类化合物，葡萄的皮、果肉及茎等也可能会出现在沉淀物中。这时便需要用澄清、过滤、浮选等方法使酒液变得清澈稳定，在纯人工手法无法达成目的的情况下，也可能会使用化学物质。
Blue fining
中文百科
英语百科
Clarification and stabilization of wine 葡萄酒的澄清和稳定
（重定向自Blue fining）
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. Clarification and stabilization may involve fining, filtration, centrifugation, flotation, refrigeration, pasteurization, and/or barrel maturation and racking.
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