Abstract
Both organic and inorganic fining agents (bentonite) are commonly used to clarify and stabilize white wines, thus preventing haze formation (i.e., protein haze) in wines after bottling. 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. Recently, issues related to the allergenic potential of the proteinaceous fining agents used in winemaking were identified and a demand for nonallergenic products has increased. Finally, the fining process should not have any undesirable effects, like the removal of desired flavor or addition of undesired flavor components. It is thus our intention here to review the chemistry of fining and present some results of recent investigations.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
