WINE FLAVOR 101F: USES, ISSUES
AND INNOVATION IN WINE FINING
Fining is one of many instruments in the tool box
of a Winemaker
A suppliers View by Maggie McBride
Fining
• What agents are currently approved for use
• How to approach fining in general
– Why we do it
– When should fining occur
• Juice and or Wine stage
• Allergen Labeling: Future fining agent
possibilities
– Our role
Enological Fining agents the usual
suspects (all approved for use)
• Enological based fining agents
– Proteins
• Gelatins, Isinglass, Casein, Milk, and Egg whites
– Earths
• Bentonite
– Synthetic Polymers
• Polyvinylpolypyrolidone (PVPP)
– Colloids
• Polysaccharides (Sparkolloid), Gum Arabic,
Mannoproteins
OTHERS
• Silica Gel, Carbon, Copper and Tannins
– Silica Gel
• Prevents over-fining
– Carbon
• Deodorizing and decolorizing carbons available
– Copper
• Sulfide issues
– Tannins
• Co-fining agent with proteins (mainly gelatin)
My Approach
Step 1:
ASK A LOT of Questions!
• What step in the wine making
process is this wine in?
• Juice or Wine
• Is it bottling next week?
• What is the problem?
• Preventative or Curative
• Turbidity, aromatics, flavors,
mouth feel, taint?
• Will Fining work?
What step in the winemaking
process is the wine in?
• Just a Tid Bit on Juice
– Bigger Bang for your
• Typically done on whites
– To decrease turbidity, to enhance settling, treat or prevent
oxidized phenolics, promote protein stablity, etc.
What step in the winemaking process is
the wine in?
• IF it is Wine…..
– Keep in mind when Bottling….Some agents need
time to settle
– DO A TRIAL!
– Why?
• Responsible
• Not every fining agent works the same on different
wines
• Visual and Sensorial interactions between agent and
wine
My Approach
Step # 2
• Taste the wine (even if you’re just trying to clarify)
• Visually evaluate it
• Look under scope if it is Turbid (sometimes it is a
microbial bloom)
• If it is a Microbial bloom double check Chemistry!!!
Step 2 cnt’d: My Wine Bible
Date your incoming
samples
-Product
EXPIRES
-1st in 1st out
-IF you suspect
samples are old
call supplier and
ask for FRESH
new samples
Don’t be scared of the Math!
• I find some people get deterred from doing a
trial b/c of Math! It can be a little daunting at
first!
Products Chosen
• Consult your Suppliers Tech Sheets for
Guidance!!
• Or use website like www.wineadds.com
to help with calculations
Allergen Labeling?
• It is going to happen
• Has happened in EU
• Alternative to current fining agents that may
need allergen labeling
• Non Allergen Chitin Based Products
• Been in development for last 2 Years
http://www.ttb.gov/wine/wine_tr
eating_materials.shtml
Getting New Products to YOU!
• ONLY THE INDUSTRY CAN GET IT TTB
APPROVED!
– We bring them in and introduce them to you
• We have no power to get TTB to approve them
– The Process:
• Go to TTB Website and Read CFR’s
• Or maybe call Mari Kiranne for Help with CFR
interpretation
• “Request for trial use” letter to TTB (SEE
www.scottlab.com for example letters)
• Once enough Request TTB can put it up for Ruling
THANK YOU!!
maggiem@scottlab.com
www.scottlab.com