Clarification and Stabilization Treatments Fining Wine

6 Effect of fining on the organoleptic quality of wine concept of overfining 

Clarity is one of the leading consumer quality requirements. It is an important aspect of a consumer s first contact with a wine and a key element in visual satisfaction. It also enhances the impression of quality on the palate, unaffected by particles in suspension or precipitates. Turbidity is undeniably a major negative factor in assessing a wine. 

Turbidity in a liquid results from an optical phenomenon known as the Tyndall effect, caused by the presence of particles in suspension that deflect light from its normal path. The measurement of clarity is, therefore, related to estimations of turbidity (Section 9.1.2), depending on the number and size of particles in suspension. Wine may be clarifled in the short term by eliminating these particles. However, the effect is not necessarily 

Handbook of Enology Volume 2 The Chemistry of Wine and Stabilization and Treatments and D. Dubourdieu 2006 John Wiley Sons, Ltd 

The objective of stabilization is to ensure longterm clarity and prevent deposits, whatever the temperature, oxidation or lighting conditions where the wine is stored. The chemical and biological mechanisms likely to cause turbidity or deposits are now well known and may be predicted by laboratory tests. Efficient treatments are available for stabilizing wines, when necessary, before bottling. 

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