White wine fining

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. 

Ethanol DOES NOT interact with MAOIs however, tyramine may be a component of some aged alcoholic drinks, such as red wines or tap beers if a reaction occurs, hypertension and a pounding headache are the most likely symptoms usually white wine is fine (in moderation) and most widely available domestic canned beers do not contain significant amounts of tyramine. 

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

Take black wine thick and old, and in one quart of it mix two scruples of native sulphur very finely powdered, one or two parts of tartar extracted from good white wine and two scruples of coarse common salt, and put the above into a cucurbita well leaded (that is luted), with an alembic superimposed and distil the aqua ardens, which you should keep in a closed glass vessel. 

FIG. 16 Stability tests performed on two 200-cm3 samples, seeded with fine crystals of KHT (4 kg/m3) and chilled at —4°C, of San Flaviano Est Est Est white wine, manufactured at Montefiascone (Italy) during the 2000 vintage electric conductivity (%) vs. time. 

Fining is a winemaking technique used to enhance sensory or clarity properties of the wines. Common fining agents used with North Coast white wines are bentonite (a clay), casein (milk protein), gelatin (animal protein),... 

Another major fining procedure in Interior Valley table wine production is use of the compound PVPP (polyvinylpolypyrrolidone) (12). This reacts principally with tannins and is used to reduce browning in white wines. This results from its affinity for catechin, the main substrate for browning reactions. This compound also is used widely in the brewing industry. 

Salt itself has great healing power when rightly prepared. Such a preparation is the Fixed Spirit of Salt as given by Holland. Take sea salt and grind it fine in a mortar, then dissolve it into distilled vinegar from white wine. Filter the solution into a wide bowl and gently heat to evaporate the liquid. 

Comparison of Wheat Gluten and Other Fining Agents for White Wine... 

Protein levels in white wine have been reported by several authors and have been shown to differ by variety. Lee (1986) reported a range of protein concentration from 18 to 81 mg/L in 14 wines from different Australian regions and made from different varieties. Some of these wines appeared to have been fined with bentonite prior to analysis. Pocock et al. (1998) reported concentrations in unfined Australian wines up to several hundred mg/L. Hsu and Heatherbell (1987b) found a range of 19 4 mg/L in four different unfined white wines from Oregon, while a very large variation (20—260 mg/L) was noted by Bayly and Berg (1967). 

Brown, A.E., Adikaram, N.K.B. (1983). A role for pectinase and protease inhibitors in fungal rot development in tomato fruits. Phytopathologische Zeitschrift, 106, 239-251 Cabaroglu, T., Razungles, A., Baumes, R., Gunata, Z. (2003). Effect of fining treatments on the aromatic potential of white wines from Muscat Ottonel and Gewurztraminer cultivars. Sc. 

Pocock, K.F., Waters, EJ. (2006). Protein haze in bottled white wines how well do stability tests and bentonite fining trials predict haze formation during storage and transport . Aust. J. Grape Wine Res., 12, 212-220... 

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