Abstract
Both organic and inorganic fining agents (bentonite) are commonly used to clarify and stabilize white wines, thus avoiding the appearance of haze in the bottle. Fining involves the formation of a floccular precipitate in wine which will absorb or entrain the natural haze-forming constituents and colloidal particles while settling. The fining process must also be reasonably rapid, and the loss of saleable product in the sediment or lees should be minimal. Finally, the fining process should not have any undesirable effects, like removal of desired flavour or addition of undesired flavour components. It is thus our intention here to review the chemistry of fining and present some results of recent investigations.
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