Fining of Wines

Fining or clarification of wines eliminates colloidal materials, usually involving phenolics and proteins, that cause turbidity and precipitates during aging. Clarification should be undertaken about 6 months after vintage, when both fermentation and malolactic fermentation have completed. The wine is then racked and filtered. Both red and white wines require fining, although some wines are now only filtered after centrifuging for faster marketing. Be ta)

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Figure 5. Examples of three major wine anthocyanin flavonoids. (a) Malvidin; (b) Delphinidin; (c) Peonidin. Rx and R2 are glucose (3,5-diglucosides), except in V. vinifera grapes and wine, where Ri is glucose and R2 is H (3-monoglucosides).

Figure 5. Examples of three major wine anthocyanin flavonoids. (a) Malvidin; (b) Delphinidin; (c) Peonidin. Rx and R2 are glucose (3,5-diglucosides), except in V. vinifera grapes and wine, where Ri is glucose and R2 is H (3-monoglucosides).

sides clarification of wine, certain fining agents stabilize wine against brown color development.

Bentonite, a common fining agent that is a clay consisting primarily of hydrated aluminum silicate, appears to be less effective in lowering catechins and procyanidins in wines than gelatin or poly(vinylpyrrolidone). However, the level of these and other phenols in wine as well as the amount of added fining agent used will affect the final amount of the finished wine's catechins and procyanidins.

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