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Fining Agents ...About fining Fining agents are materials that help remove undesirable elements from wine. Fining is not just used as a clarification technique to prepare wines for bottling, but can also be used to modify several wine attributes that will lead to organoleptic improvements and wine balance. Generally speaking, there are more benefits from early fining rather than later in the life of a wine. Early fining allows the wine to age properly, while limiting further more aggressive treatments prior to bottling. The purposes of fining: • Clarification • Stabilization against future haze and sediment formation • Improving organoleptic properties • Reducing astringency • Reducing bitternes • Removal of off-aromas • Color improvement 44 HOW DOES FINING WORK? The mechanisms of action in fining are diverse and depend on the nature of the fining agent. These interactions can be based on charge, formation of chemical bonds, and/or absorption or adsorption of compounds. When added to wine, fining agents usually form a colloidal dispersion. Depending on the electrical charge of the fining agent molecules when dispersed in wine, the colloids may be classified as being either electropositive (e.g. protein fining agents such as gelatins) or electronegative (e.g. tannin, bentonite, silica sol). These interactions lead to the formation of two important processes that need to happen in sequence: first, flocculation (the aggregation of two or more macromolecules) then sedimentation (when the flocculated materials settle to the bottom of the tank). Research on interactions between tannin and gelatin have shown that other factors are important in flocculation and sedimentation. FLOCCULATION AIDS (CO-FINING) When fining white and rosé wines, some protein-based fining agents (particularly gelatin and isinglass), which form colloids with a positive electric charge, require the addition of negativelycharged colloids in order to ensure complete flocculation and, eventually, precipitation. Such negatively-charged flocculation aids include: tannin, silica sol and bentonite. Bentonite can be used as a co-fining agent for all protein fining agents. When fining with gelatins or isinglass the best co-fining agents are silica sol or tannins. (Tannins need to be added a day before fining) EVALUATING THE PERFORMANCE OF FINING AGENTS Trials are essential for evaluating the efficacy of a treatment. Fining agents, as well as the concentration ranges used for a trial, should be selected on the basis of the change that is desired in the wine. It is important to test several rates and select the lowest dosage needed to achieve the desired effect to avoid over-fining. When particles with opposite electrical charges are attracted to each other by electrostatic interaction, a dehydration phenomenon takes place on the outer surface of the aggregated particles (or micelles). The presence of Na + , K + , Ca 2+ , Mg 2+ and specially Fe 3+ cations is indispensable for this phenomenon to occur. This will lead to hydrophobic interaction between the aggregated particles which then leads to their precipitation. Origin and charge Proteins (+) Earths (-) Tannins (-) Synthetic compounds (-) Table 1 Nature of fining agents Material Gelatin, casein, albumin, isinglass Bentonite, silica sol Ellagic tannins PVPP, PVI-PVP For fining trials intended to modify organoleptic properties of wine, the most important test of all is a properly conducted sensory evaluation of fined samples against an untreated control. Additionally, there are several tests that winemakers can use to cross reference with their sensory evaluation (see table 2). Clarity Color Polyphenols Filterability Protein stability Color stability Overfining Volume of lees Turbidimeter or naked eye Abs. 420,520, 620 nm (color intensity, hue) Abs. 280 nm Fouling index and/or Vmax Heat test 24 hrs at 0°C (32°F) microscopic examination of sediment Addition of tannin Cone or cylinder PREPARING FINING TRIALS • Decant wine samples to desired volume, leaving space for fining material to be added. • Label each with sample identification and material addition level. It is best to make additions as soon as possible after decanting. • Keep one bottle as a control. • Use Table 3 for volume of material to add per 100 mL of wine. IMPORTANT: Make the addition to wine sample and mix immediately. • Top off each bottle with wine, mix again. Make sure Control bottle is topped off. • Store at about 15°C (59°F) for settling, usually 1-2 days, until samples are ready to be evaluated. • Remove and let come to room temperature before evaluating. g/hL 1% 3% 5% 10% 1 0.1 0.03 0.02 0.01 5 0.5 0.17 0.1 0.05 10 1 0.33 0.2 0.1 15 1.5 0.5 0.3 0.15 20 2 0.67 0.40 0.2 30 3 1.0 0.6 0.3 40 4 1.33 0.8 0.4 Table 3 Millilters of a fining agent (%) solution to add to 100 ml of wine
Fining Agents HOW TO USE FINING AGENTS (Suggestions) • Slowly distribute fining agents to at least half of the total volume of wine. Systems to aid complete dispersal are essential. If possible, incorporate fining agents using a Venturi tube or dosing pump during pump-over or racking. • Avoid prolonged use of mechanical stirrers, which can delay the flocculation process. • Aeration is important for flocculation as it modifies the redox potential in wine. Using Venturi systems allows for slight aeration. • When flocculation aids are used, the order of addition should be: tannin always before gelatin - if possible one day earlier; bentonite and silica sol should be added before protein fining agents when treating free run must and wine. • If there is a risk of over-fining with protein fining agents, always end the sequence with bentonite. • Always allow one or two hours to elapse between additions. • Fining solutions must be used immediately after preparation (allowing only for swelling times, if applicable. See table here below). • If solutions need to be used over two or more days, add 2 g/L of potassium metabisulfite to the solution to inhibit microbial growth. Never store prepared solutions for more than one week. • Protein fining agents should not remain in wine for more than 10-15 days in the case of gelatin, casein and egg albumin, and 3-4 weeks in the case of isinglass. • Avoid temperature differentials in tanks to which fining agents have been added - these create convective movements within the tank that delay the settling of lees. • Protein fining agents work best at low temperatures: 10°C (50°F) for gelatin and up to 5°C (41°F) for isinglass. • Bentonite works best at temperatures higher than 10°C (50°F). PREPARATION OF FINING AGENTS Liquid fining products are ready to use, while products in powder form must be dissolved in water prior to addition to wine. Never use wine to dissolve fining agents. In all cases, it is essential that the fining agent is added to water, not vice versa. The procedure used to dissolve dry fining agents as well as the ratio and temperature of the water use is critical for effective performance. Guide to the preparation of fining agents Product Water temperature ATOCLAR M Cold 1:10 Product/water ratio BENTOLIT Cold 1:20 3-6 hrs BLACK PF Cold q.b. BLANCOLL Cold 1:20 CLARIL AF Cold 1:10 3-6 hrs CLARIL HM 20°C 1:20 1 hr CLARIL QY 15-20°C 1:10 CLARIL SP Cold 1:10 3-6 hrs COMBISTAB AF Cold 1:10 1 hr ENARTIS TAN CLAR Cold 1:10 FENOL FREE Cold q.b. FINECOLL Cold 1:100 1-2 hrs GOLDENCLAR 40°C 1:20 GOLDENCLAR INSTANT 20°C 1:20 NEOCLAR AF Cold 1:10 PLANTIS AF Cold 1:10 PLANTIS AF-P Cold 1:10 PLUXBENTON N Cold 1:20 3-6 hrs PLUXCOMPACT Cold 1:10 3-6 hrs PROTOCLAR Cold 1:20 PROTOMIX AF Cold 1:10 PROTOMIX G Cold 1:10 PULVICLAR S 40°C 1:20 REVELAROM Cold 1:20 1 hr STABYL 40°C 1:5 1 hr STABYL PVI/PVP 20°C 1:5 1 hr Rehydration time 45
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