plastering
In winemaking, this term refers to an archaic practice of adding gypsum or calcium sulfate (plaster of Paris) to improve the ACID level of a low-acid grape juice. As a side benefit, plastering also helps to CLARIFY the wine. In Spain, where gypsum is called yeso, plastering has been popular in the making of SHERRY. In recent years, however, the addition of tartaric acid (see ACIDS) is replacing this process. Today, plastering is not used in making most higher-quality wines.
Related Links:
acids,
clarify,
sherry
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
E-Mail 
Digg this!
del.icio.us
