Fining of wine

Fingering process, 11 763-764 Fingerprints, 12 91 latent, 12 101-102 types of, 12 101 Fining, of wine, 26 317-318 Finings, 3 584 Finishes... 

Muhlack, R., Nordestgaard, S., Waters, E.J., O Neill, B.K., Lim, A., Colby, C.B. (2006). In-line dosing for bentonite fining of wine or juice contact time, clarification, product recovery sensory effects. Aust. J. Grape Wine Res., 12, 221-234... 

Correction of Wines.—From the time the grapes are crushed until the wine is bottled any number of inherent deficiencies may appear or new troubles and diseases may develop. It is the object of the correction of wines to so alter the deficient or diseased character that a normal wine results. Very many treatments have naturally been developed as part of the wine-makers technique, for this purpose. Most of them are of limited or occasional application, but there are four or five which are very generally required. These include the correction of deficient sugar, acidity, and tannin, and the fining of wine. 

To be able to prepare and study these elusive species in stable form, acids billions of times stronger than concentrated sulfuric acid were needed (so called superacids). Some substituted carbocations, however, are remarkably stable and are even present in nature. You may be surprised to learn that the fine red wine we drank tonight contained carbocations which are responsible for the red color of this natural 12% or so alcoholic solution. I hope you enjoyed it as much as I did. 

Minerals, particularly Bentonite, ate used to remove proteins that tend to cause haze in white wines. The natural tannin of ted wines usually removes unstable proteins from them. Excess tannin and related phenols can be removed and haze from them prevented by addition of proteins or adsorbents such as polyvinylpyttohdone. Addition of protein such as gelatin along with tannic acid can even be used to remove other proteins from white wines. Egg whites or albumen ate often used to fine ted wines. Casein can be used for either process, because it becomes insoluble in acidic solutions like wines. 

Wein-saure, /. tartaric acid acidity of wine, -schone, /. fining for wine, -sprit, m. spirit of wine, (ethyl) alcohol, -starkemesser, m. wine hydrometer, enometer. -stein, m. tartar. — roher —, crude tartar, wine stone, argol. — gereinigter. —, purified tartar, cream of tartar. 

Sami-Manchado, P. et al.. Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology. Am. J. Enol. Viticult., 50, 81, 1999. 

The application of the fteeze concentration process has been successful in various cases such as the preconcentration of wine (. The application of the process for the concentration of fruit juices, which are mainly consumed for their flavor and taste, seems to be ideal because of the improved volatile retention. Nevertheless, the process is not as widely accepted because of its increased economic r uirements. These are related to the difficulty of effectively separating the resulting solid phase from the liquid phase (mother liquor). The formation of a large number of very fine... 

Maury, C. et ak. Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines. Am. J. Enol Vitic. 52, 140, 2001. 

Uses.—The more common kinds of isinglass, especially the coarse Brazilian, are used by brewers for fining beer, and have been noticed in their application for that purpose. They are also employed for the clarification of wines, and various other liquids. 

Fine white wines of excellent quality, lightish brown, in color, aroma most agreeable, and some of rather sweet taste,... 

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