Proteinaceous fining agents

As noted previously, lysozyme complexes with and is partially inactivated by red wine phenolics and bentonite. In red wines, utilization may have an indirect sensory impact on palate structure similar to that of proteinaceous fining agents. In white wines, potential protein instability may result from its utilization. Thus, treated wines should be evaluated and treated with bentonite as appropriate. As of this writing, lysozyme is in the process of approval for winemaking purposes. 

In most Interior Valley winery operations, the wines are racked once. After this racking, the wines are fined. This is a clarification process carried out by use of certain fining agents that cause flocculation and settling out of any cloudiness in wine. In addition, certain colloidal and proteinaceous soluble solids are absorbed by the fining agent. If not removed by fining, these soluble materials may later precipitate out in the bottle and cloud the wine. 

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