Glossary entry (derived from question below)
French term or phrase:
débourbage
English translation:
sludge removal or racking
Added to glossary by
Drmanu49
May 23, 2007 09:59
16 yrs ago
18 viewers *
French term
Romania
débourbage
French to English
Other
Wine / Oenology / Viticulture
La technique de débourbage la plus simple consiste en une décantation statique des jus, le plus souvent après un enzymage pour hydrolyser les composés pectiques qui maintiennent une trop grande viscosité des jus et empêchent la clarification spontanée.
Proposed translations
(English)
| 4 +1 | sludge removal or racking |
Drmanu49
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| 4 | separation of the juices from matter in suspension |
Mark Nathan
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| 4 | settling |
Dominic D
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Change log
May 23, 2007 10:48: Drmanu49 Created KOG entry
Proposed translations
+1
7 mins
Selected
sludge removal or racking
Techniques from wine-making that are important to liqueur-making. ... precipitates in a sludge on the bottom. In wine-making, this is called "racking." ...
www.guntheranderson.com/liqueurs/winemake.htm - 15k
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Note added at 31 minutes (2007-05-23 10:30:59 GMT)
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WineMaker is a magazine for people who enjoy making wine at home. ... "Racking" means transferring the fermenting wine away from sediment. ...
winemakermag.com/yourfirstwine/grapes.html - 75k -
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Note added at 32 minutes (2007-05-23 10:32:10 GMT)
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The fourth essential step in winemaking is to siphon the wine off the sediments (lees) into another clean secondary, reattach the fermentation trap, and repeat after another one or two months and again before bottling.
This procedure is called racking. It is done when necessary, not just two or three times as stated above. The rule is, as long as there are fresh deposits on the bottom after a regular interval (30 to 60 days), even if they are just a light dusting, the wine should be racked. Only when that interval passes and there are no fresh lees -- AND the specific gravity is 1.000 or lower -- is the wine ready to be prepared for bottling.
It is not necessary that the interval between rackings be 30 days, 45 days or 60 days, but it should not be less than three weeks. It is perfectly okay to leave the wine on the lees for three months. Beyond that and the wine enters a danger zone caused by dead yeast cells breaking down -- rotting. While this can cause off-flavors and odors if allowed to go on too long, the bigger danger is the formation of hydrogen-sulfide gas, which smells like rotten eggs and can be the death of the wine. But if the lees are stirred every week or so, neither the off flavors, off odors nor hydrogen-sulfide gas form. Indeed, the wine is actually improved by extended contact with the lees as long as they are stirred frequently.
www.guntheranderson.com/liqueurs/winemake.htm - 15k
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Note added at 31 minutes (2007-05-23 10:30:59 GMT)
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WineMaker is a magazine for people who enjoy making wine at home. ... "Racking" means transferring the fermenting wine away from sediment. ...
winemakermag.com/yourfirstwine/grapes.html - 75k -
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Note added at 32 minutes (2007-05-23 10:32:10 GMT)
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The fourth essential step in winemaking is to siphon the wine off the sediments (lees) into another clean secondary, reattach the fermentation trap, and repeat after another one or two months and again before bottling.
This procedure is called racking. It is done when necessary, not just two or three times as stated above. The rule is, as long as there are fresh deposits on the bottom after a regular interval (30 to 60 days), even if they are just a light dusting, the wine should be racked. Only when that interval passes and there are no fresh lees -- AND the specific gravity is 1.000 or lower -- is the wine ready to be prepared for bottling.
It is not necessary that the interval between rackings be 30 days, 45 days or 60 days, but it should not be less than three weeks. It is perfectly okay to leave the wine on the lees for three months. Beyond that and the wine enters a danger zone caused by dead yeast cells breaking down -- rotting. While this can cause off-flavors and odors if allowed to go on too long, the bigger danger is the formation of hydrogen-sulfide gas, which smells like rotten eggs and can be the death of the wine. But if the lees are stirred every week or so, neither the off flavors, off odors nor hydrogen-sulfide gas form. Indeed, the wine is actually improved by extended contact with the lees as long as they are stirred frequently.
4 KudoZ points awarded for this answer.
Comment: "Thanks a lot guys :)"
5 mins
separation of the juices from matter in suspension
I usually leave this term in French followed by the above in brackets.
14 mins
settling
allowing the must to settle to the bottom of the vat
some people use the word decanting
some people use the word decanting
Peer comment(s):
| neutral |
Drmanu49
: Not at this stage for decanting.
14 mins
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i see what you mean, but debourbage does not always involve racking, which is the transfer of the wine from one container to another.
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