193:. Pectins are structural molecules in the cell walls of fruits which have the important function of 'gumming' plant cells together. The pectin content of grapes increases steadily throughout ripening, reaching levels of about 1 g/L, although it varies by varietal and pre-fermentation handling processes. Large pectin molecules can affect the amount of juice yielded at pressing, ease of filtration and clarification, and extraction of tannins. Grapes contain natural pectolytic enzymes responsible for softening the grape berries during ripening, but these are not active under wine-making conditions (due to pH level, SO
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139:
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31:
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harmless, may be mistaken for broken glass, or simply reckoned unattractive by consumers. To prevent this the wine may undergo "cold stabilization", in which it is cooled to near its freezing point to provoke crystallization before bottling. In some white wines there are significant quantities of proteins that, being "heat-unstable", will
614:
note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. The
417:, can sterilize the wine by trapping all yeast and, optionally, bacteria, and so is often done immediately prior to bottling. An absolute rated filter of 0.45 μm is generally considered to result in a microbially stable wine and is accomplished by the use of membrane cartridges, most commonly
381:
to suspended particles and precipitating out as larger particles, filtration works by passing the wine through a filter medium that captures particles larger than the medium's holes. Complete filtration may require a series of filtering through progressively finer filters. Many white wines require
475:
bind with the lees, pulp debris and precipitated tannins and pigments. While there is some variation according to grape variety and climate, usually about half of the deposits are soluble in the wine, but on exposure to low temperature they may crystallize out unpredictably. The crystals, though
433:
process used in the mining industry for ore refining. In this process, small bubbles of air (or compressed nitrogen) are injected into the bottom of a tank. As the bubbles rise through the must, grape solids, including phenolic compounds prone to oxidation and browning, will tend to cling to the
454:
As a complex chemical mixture dependent on the activity of microorganisms, wine can be unstable and reactive to changes in its environment. Once bottled, a wine may be exposed to extremes of temperature and humidity, as well as violent movement during transportation and storage. These may cause
584:
status. Typically, the wine is heated to 185 °F (85 °C) for a minute, then cooled to 122 °F (50 °C), at which temperature it remains for up to three days, killing all yeast and bacteria. It may then be allowed to cool, or be bottled "hot" and cooled by water sprays. Since
205:
or "racked" off the compact solids into a new container. But this process may take many months, or even years, as well as several rackings, in order to produce a perfectly clear wine. Producers can accelerate the process by using fining agents, filtration and/or flotation.
370:
252:; some of these proteins can cause haziness in wines exposed to high temperatures after bottling. The reduction of tannin can reduce astringency in red wines. Many substances have historically been used as fining agents, including dried
197:, and alcohol.) Therefore, fungal pectolytic enzymes are often added to white must to break up pectins, decrease the viscosity of the juice, and speed up settling. In red musts, this increases color and tannin extraction.
200:
After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be
345:
609:
Some producers prefer not to thoroughly clarify and stabilize their wines, believing that the processes involved may diminish a wine's aroma, flavor, texture, color or aging potential. Wine experts such as
351:
There is the risk of valuable aromatic molecules being precipitated out along with the less desirable matter. Some producers of premium wine avoid fining, or delay it in order to leach more flavor and
297:. Pulverized minerals and solid materials can also be used, with bentonite clay being one of the most common, thanks to its effectiveness in absorbing proteins and some bacteria.
158:. A wine with too much suspended matter will appear cloudy and dull, even if its aroma and flavor are unaffected; wines therefore generally undergo some kind of clarification.
301:
from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors" in the wine. In a process known as blue fining,
526:". In a wine intended to be still this is regarded as a serious fault; it can even cause the bottle to explode. Similarly, a wine that has not been put through complete
597:
Clarification tends to stabilize wine, since it removes some of the same particles that promote instability. The gradual oxidation that occurs during barrel
550:
horse-sweat aromas. These phenomena may be prevented by sterile filtration, by the addition of relatively large quantities of sulfur dioxide and sometimes
455:
cloudiness, sedimentation and/or the formation of tartrate crystals; more seriously, they may also cause spoilage or the production of carbonic gas.
348:, however, found that no detectable amount of inorganic fining agents, and only trace quantities of proteinaceous agents, are left in the wine.
154:" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of
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bubbles, creating a froth that can be removed from the wine. This must be done prior to fermentation, since yeast will inhibit the
421:(PVDF). Certain red wines may be filtered to 0.65 μm, to remove yeast, or to 1.0 μm to remove viable brettanomyces only.
692:
409:. In surface filtration, the wine passes through a thin membrane. Running the wine parallel to the filter surface, known as
585:
pasteurization affects a wine's flavor and aging potential it is not used for premium wines. A gentler procedure known as
519:
765:
480:
if exposed to excessively fluctuating heat; the use of fining agents such as bentonite can prevent the haze this causes.
510:
yeast are present, this ought to cause no problems; modern hygiene has largely eliminated spoilage by bacteria such as
313:
particles that have entered the wine from bentonite, metal winery and vineyard equipment, or vineyard sprays such as
496:
A wine that has not been sterilized by filtration might well still contain live yeast cells and bacteria. If both
142:
Natural clarification takes place as wine ages in barrel, its suspended particles gradually falling to the bottom.
397:. In depth filtration, often done after fermentation, the wine is pushed through a thick layer of pads made from
322:
245:
87:
580:, literally "cooked" or "boiled", that can be handled by non-Jews and non-observant Jews without losing its
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501:
418:
220:
In winemaking, fining is the process by which a substance (fining agent) is added to the wine to create an
302:
51:
488:
410:
155:
259:. There are two general types of fining agents — organic compounds and solid/mineral materials.
138:
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522:, creating dissolved carbon dioxide as a by-product. When the wine is opened, it will be spritzy or "
468:
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if they are to remain reliably stable in bottle, and this is usually achieved by fine filtration.
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240:(such as dead yeast cells and grape fragments), fining can remove soluble substances such as
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Dead yeast cells can leave wine cloudy, while active yeast may trigger further fermentation.
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involves heating to 205 °F (96 °C) for a few seconds, followed by rapid cooling.
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34:
The winemaking process naturally produces sediments that can precipitate out of the wine.
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may undergo it in bottle, reducing its acidity, generating carbon dioxide, and adding a
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with the suspended particles, producing larger molecules and larger particles that will
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Cold stabilization causes tartrates to crystallize and precipitate out of the wine.
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out of the wine more readily and rapidly. Unlike filtration, which can only remove
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University of
California, Davis Department of Viticulture and Enology
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79:
413:, will minimize the filter clogging. The finest surface filtration,
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Most filtration in a winery can be classified as either the coarser
623:, may expect to see tartrates and sediment after aging in bottle.
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29:
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Vegetarian
Journal, January/February 1997, Volume XVI, Number 1.
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substance to appear on the wine label. A study conducted by the
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Third
Edition, pp. 173, 661–62. Oxford University Press 2006
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of sufficient strength to kill all yeast and bacteria, or by
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The winemaking technique of flotation was adapted from the
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laws that require the use of fining agents that may be an
504:
have run to completion, and neither excessive oxygen nor
58:
is removed before bottling. This matter may include dead
336:
Some countries, such as
Australia and New Zealand, have
881:, Third Edition, p. 508, Oxford University Press 2006
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Third
Edition pp. 271–72 Oxford University Press 2006
518:. If there is residual sugar, however, it may undergo
860:Third Edition, p. 681 Oxford University Press 2006
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382:the removal of all potentially active yeast and/or
800:Third Edition, p. 83 Oxford University Press 2006
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467:with the majority of the concentration present as
373:Diatomaceous earth, often used in depth filtration
273:. The most common organic compounds used include
98:. Clarification and stabilization may involve
8:
173:and, for white wine, fining agents such as
355:from the phenols before they are removed.
317:. Because potassium ferrocyanide may form
601:also has a naturally stabilizing effect.
321:its use is highly regulated and, in many
632:
615:consumers of some wines, such as red
7:
463:Tartaric acid is the most prominent
265:used as fining agents are generally
27:Wine clarification and stabilisation
90:, as well as pieces of grape skin,
821:pp. 35–40 Workman Publishing 2001
25:
714:pp. 26–7 Dorling Kindersley 2005
712:"The Sotheby's Wine Encyclopedia"
269:, a possible cause of concern to
181:in order to promote the eventual
305:is sometimes used to remove any
377:While fining clarifies wine by
44:clarification and stabilization
879:"The Oxford Companion to Wine"
858:"The Oxford Companion to Wine"
798:"The Oxford Companion to Wine"
770:, The Times, August 20th 2008.
744:"The Oxford Companion to Wine"
658:"The Oxford Companion to Wine"
593:Other methods of stabilization
1:
471:. During fermentation, these
687:. Oxford University Press.
484:Microbiological instability
46:are the processes by which
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362:
213:
333:are also sometimes used.
684:Oxford Companion To Wine
681:Robinson, Janis (2006).
514:, which turns wine into
323:wine producing countries
150:, a wine is considered "
605:Premium wine production
528:malolactic fermentation
502:malolactic fermentation
459:Temperature instability
419:polyvinylidene fluoride
520:secondary fermentation
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303:potassium ferrocyanide
143:
35:
783:Why is Wine so Fined?
491:
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411:cross-flow filtration
372:
141:
33:
587:flash pasteurization
534:butterscotch aroma.
469:potassium bitartrate
384:lactic acid bacteria
177:may be added to the
840:"Tartrates in Wine"
576:of the type called
242:polymerized tannins
877:J. Robinson (ed).
494:
452:
403:diatomaceous earth
395:surface filtration
375:
293:obtained from the
144:
88:phenolic compounds
36:
18:Stabilize the wine
856:J. Robinson (ed)
796:J. Robinson (ed)
742:J. Robinson (ed)
656:J. Robinson (ed)
263:Organic compounds
124:barrel maturation
16:(Redirected from
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556:alcoholic spirit
391:depth filtration
319:hydrogen cyanide
315:Bordeaux mixture
299:Activated carbon
295:bladders of fish
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134:Clarifying wine
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214:Main article:
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108:centrifugation
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540:4-ethylphenol
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507:Brettanomyces
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442:Stabilization
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393:or the finer
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338:wine labeling
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465:acid in wine
462:
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436:flocculation
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267:animal based
261:
238:particulates
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163:fermentation
160:
156:transparency
148:wine tasting
145:
94:, stems and
43:
37:
844:Bottle Barn
817:K. MacNeil
779:C. Pyevich
766:Vegan wines
574:kosher wine
552:sorbic acid
538:yeasts add
512:acetobacter
325:, illegal.
244:, coloring
234:precipitate
169:-splitting
911:Filtration
906:Winemaking
900:Categories
694:0198609906
627:References
558:to give a
438:involved.
365:Filtration
363:See also:
359:Filtration
342:allergenic
275:egg whites
230:ionic bond
104:filtration
86:and other
82:, various
40:winemaking
524:sparkling
498:alcoholic
478:coagulate
473:tartrates
425:Flotation
399:cellulose
291:isinglass
226:enzymatic
222:adsorbent
175:bentonite
122:, and/or
112:flotation
72:tartrates
52:suspended
48:insoluble
617:Bordeaux
578:mevushal
572:gives a
532:diacetyl
401:fibers,
250:proteins
203:siphoned
191:colloids
187:settling
76:proteins
68:bacteria
516:vinegar
407:perlite
379:binding
287:gelatin
246:phenols
216:Finings
171:enzymes
161:Before
128:racking
84:tannins
80:pectins
62:cells (
54:in the
50:matter
885:
864:
825:
804:
750:
718:
691:
664:
582:kosher
331:kaolin
327:Silica
307:copper
279:casein
271:vegans
257:powder
210:Fining
167:pectin
100:fining
599:aging
405:, or
353:aroma
254:blood
152:clear
60:yeast
883:ISBN
862:ISBN
823:ISBN
802:ISBN
748:ISBN
716:ISBN
689:ISBN
662:ISBN
621:Port
619:and
546:and
500:and
329:and
311:iron
309:and
289:and
283:milk
248:and
185:and
179:must
126:and
96:gums
92:pulp
64:lees
56:wine
566:.
228:or
189:of
146:In
66:),
38:In
902::
842:.
727:^
703:^
673:^
635:^
542:,
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195:2
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