FAQs
Do I need to run bench trials before I use a fining agent?
What are the main factors that influence how well fining works?
What should I use gum arabic for?
My wine is astringent. What fining agent should I use to reduce the astringency?
I detect bitterness in the finish of my wine. What can I use to remove it?
What can I do for a wine that is oxidized?
My wine is cloudy, what can I use to try to fix it?
I want to compact the lees. Which product is best?
What is Sparkolloid NF?
What is isinglass? When should I use it?
Which fining agents react with lysozyme?
Which fining agents do not react with lysozyme?
What is the best way to add fining agents?
Do I need to run bench trials before I use a fining agent?
Yes, bench trials are essential to determine proper dosing and efficiency. Each fining product works under a different mechanism and will react to each wine differently. Bench trials and cellar additions should be prepared and used the same way (same temperature, same mixing style, etc.). If bench trials are not performed, the winemaker may risk under or over-fining and could ruin the wine. Take the time to find the right dose. Your wine will thank you.
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What are the main factors that influence how well fining works?
Fining can be a delicate operation. Product preparation and addition, product concentration, temperature, product age, pH, metal content and previous fining treatments are all factors that can influence the effectiveness of fining. It is important to follow the manufacturer’s instructions and maintain accuracy when using fining products.
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What should I use gum arabic for?
Gum arabic can be used to stabilize colloids in a wine and can help control color drop out in reds. Astringency can be reduced. Volume and fullness in the mouth can be enhanced.
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My wine is astringent. What fining agent should I use to reduce the astringency?
Gelatins are a good choice for the reduction of astringency. Gelatins can target harsh tannins and phenolics. Another way to reduce astringency is to add polymerized aging tannins. Bench trials are highly recommended for gelatins and aging tannins prior to use.
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I detect bitterness in the finish of my wine. What can I use to remove it?
Often a bentonite and casein blend (Bentolact S) is a fast and easy way to reduce bitterness. If you have already protein stabilized with bentonite, try adding a small amount (25 ppm) of the Scott’Tan FT Blanc Soft to eliminate the bitterness. The Bentolact S will precipitate the bitter molecules while the tannin will mask it. Bench trials are recommended.
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What can I do for a wine that is oxidized?
Depending on the degree of oxidation, it may be necessary to use more than one product. Run bench trials with Caseine Soluble, Polycacel, Polycel or Viniprotect. Oxidation is easier to prevent than treat. To protect organoleptic soundness, prevent oxidation by adding Bentolact S or Scott’Tan FT Blanc to white grapes and use adequate SO2.
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My wine is cloudy, what can I use to try to fix it?
First, check for microbial contamination. If there is a microbial problem, consider SO2 and lysozyme additions (as appropriate) plus filtration. If microbes are not found, run bench trials with Hot Mix Sparkolloid NF, Cristalline Plus (isinglass) or gelatin. Sometimes the use of enzymes can eliminate wine cloudiness. Bench trials with Scottzyme KS or Scottzyme Pec5L may also prove useful.
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I want to compact the lees. Which product is best?
Run bench trials with Hot Mix Sparkolloid NF, Cristalline Plus and gelatin. To encourage faster sedimentation, colloidal silica (Gelocolle) can be used after gelatin fining.
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What is Sparkolloid NF?
Both types of Sparkolloid (Hot Mix NF and Cold Mix NF) are proprietary blends of polysaccharides in neutral carriers. Both exhibit a strong positive charge that neutralizes and complexes with clouding particles. Developed in house, Cold Mix is for juice and Hot Mix is for wine. Both are powerful fining agents available at a minimal cost.
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What is isinglass? When should I use it?
Isinglass (Cristalline Plus) is used especially for applications with white and rosé wines. Made from the swim bladders of fish, this fining agent is proven to enhance clarity and brilliance even in wines made from botrytised grapes.
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Which fining agents react with lysozyme?
Carbon, silica sol, oak chips and tannin will bind and precipitate lysozyme with a resulting decrease in activity. Bentonite will bind with and inactivate lysozyme.
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Which fining agents do not react with lysozyme?
Gelatin, potassium caseinate and pectinase do not affect lysozyme activity. In fact, pectinase treatment will help maintain lysozyme activity by breaking down phenolic compounds that can bind lysozyme.
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What is the best way to add fining agents?
There are several ways to add fining agents. Add the fining agent to the tank while mixing with a Guth agitator, dosing into a recirculation pump setup with a stand-alone dosing machine or with a Mazzei injector.
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