Tuesday, September 1, 2009
Service from E C Kraus
A term that is used to describe the clumping together of yeast
cells that occurs towards the end of a fermentation. As the
fermentation begins to slow down the yeast will become less
active and flocculate together into larger particles. These
larger particles settle out more quickly, shortening the time
necessary to clear the wine.
Flocculation can also be used when discussing fining agents or
clarifiers. Most fining agents are able to take elements out of a
wine by causing them to flocculate in to larger particles--which
again--will settle out more rapidly
-- To learn more about other wine making terms see our
Winemaker's Glossary on our website.