Of the proteinaceous fining agents, gelatine is the most aggressive and can easily result in over fining and colour removal. Gelatine interacts mainly with larger polyphenolic compounds and sometimes it is added in conjunction with tannin to provide better clarification. It is added to red wine to reduce the level of phenolic compounds associated with excessive bitterness and astringency and might also remove some colour. Gelatine is often added to white juice, and particularly pressings, to aid clarification and to reduce the level of phenolic compounds associated with bitterness, astringency and browning. Modified table reproduced from Ribreau-Gayon et al. At high rates can result in colour and flavour stripping. Facilitates sedimentation of protein fining agents. Tends not to remove protective colloids.Ĭlarification of young wines. Very good fining agent for tannic wines with some age. Affects only the most aggressive tannins. Effective in colour reduction (browning and pinking).Įffective in colour reduction (browning and pinking). Treats and prevents protein instability and reduces the likelihood of copper casse. Effective in reducing bitter after-taste. Typical rates of additions of fining agents in white and red wine Type of product Modified table reproduced from Zoecklein (1987). Comparison of fining agents and their different capabilitiesġ Most effective at the top of each column and least effective at the bottom Note however that some fining agents, such as bentonite, gelatine and isinglass do have their own unique aroma. It is also advised that fining agents be assessed for the presence of any taints or off-flavours prior to use See screening tests for commonly used winemaking chemicals and processing aids. It is advisable to carry out a heat stability test after the fining operation is complete. The addition of protein based fining agents to white wines might also affect protein stability. If required, which fining agent should I use? A control, where no addition is made, should always be set up so that the sensory effect of the addition can be assessed. It is essential that identical components used in the cellar for the finished wine is replicated in the laboratory trials. It is important, however, that sufficient fining agent is added when the prime purpose of fining is to achieve stability and/or to remove undesirable sensory characters. What is the best way to apply fining agents?įining should be carried out only when necessary and using lower rather than higher addition rates, as it is possible to remove positive flavour characteristics. It is advisable to trial several agents in the laboratory, before addition in the cellar, as their effect will vary with wine style. Selecting the appropriate fining agent for a given wine or juice depends on many factors: the most important being the destination market of the wine and the wine style sought by the winemaker. Some of the most commonly-used and permitted fining agents for wine are: What are some of the most commonly-used fining agents? How do I know what fining agents are permitted to be added to my juice or wine?įor assistance on allowed additives, processing aids or wine standards for different export markets, contact Wine Australia’s Export Assistance team on +61 8 8228 2000 or or on The fining agent reacts with wine components either chemically or physically, to form a new complex that can separate from the wine. The purpose of adding a fining agent preparation to wine is to soften or reduce its astringency and/or bitterness remove proteins capable of haze formation or reduce colour by the adsorption and precipitation of polymeric phenols and tannins. What is the purpose of using a fining agent? If I use fining agents to make my wine, what are my obligations with regard to adding ‘allergen’ statements on my wine label?.If required, which fining agent should I use?.What is the best way to apply fining agents?. What are some of the most commonly-used fining agents?.
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