Glossary

Casein

/KAY-seen/

Milk protein used for fining wine.

Full Definition

Casein is a milk protein used as a fining agent to remove brown color and harsh phenolics from white wines. It can soften astringency and reduce bitterness. Not suitable for vegan wines. Must be declared as allergen in some countries. One of several protein-based fining agents.

Related Terms

fining protein clarification

See Also

vegan wine isinglass

Carmenere Back to Glossary Cassis

Reference

More terms starting with C

Canopy Management

Techniques to control vine leaf and shoot growth.

Capsule

The foil or plastic covering over a wine bottle's cork.

Carbonic Maceration

Whole-grape fermentation in CO2, producing fruity wines.

Cava

Spanish sparkling wine made by traditional method.

Cellaring

Storing wine under proper conditions for aging.

Chai

French term for an above-ground wine storage building.