FINING AND FILTERING
Fining is a process that aids in the settling of particulate matter in a finished wine. Not all wine kits call for fining, as they are formulated to proffer predictable results. Plus, some ingredients already help to clarify the wine - tannins and oak chips, mainly.
White wines in particular can benefit from fining. It preserves their clarity by settling excess proteins that could form haze. Some red wines might also need fining to reduce their harsher tannins. The most common fining agent used in wine kits is bentonite; it is very easy to use and doesn't add any flavor or aroma to the wine.
Not all wines benefit from fining. It's always advisable to do tiny "benchtop" trials. Take small samples of your wine, subject them to varying amounts of fining agents and make a judgment call.
The most frequently used fining agents are activated carbon, activated charcoal, bentonite, casein, egg whites, gelatin, isinglass, nylon, and polyvinyl poly-pyrrolidone (PVPP). When added to wine, fining agents capture suspended particles by absorbtion or coagulation, causing them to settle to the bottom of the container. Once the particles sink, the wine can be racked, filtered, or centrifuged to separate it from this sediment. In addition to clarifying wines, various fining agents can also be used to remove color from white wines, deodorize wines with an off odor, and reduce acids.
The four stabilizing ingredients I use are as follows:
1. Bentonite:
Naturally occurring hydrated aluminosilicate of sodium, calcium, magnesium, and iron. Also useful when added to clear juice must at the beginning of a fermentation and to provide yeast nucleation sites. Speeds the onset of fermentation. Use 4 teaspoons for five gallons of wine. Dissolve by blending into 1/2 cup of boiling water. Allow to stand for 24 hours and stir thoroughly into wine. Wait two weeks and then rack wine from sediment. Using more than the recommended amount can strip melanoidins (color and flavor compounds) from a wine.
2. Potassium Metabisulfite:
For sulfite additions to wine, 1 teaspoon per 5 gallons gives 50 PPM. Dissolve in a small amount of cold water then stir into wine thoroughly. A white powder or salt containing approximately 57 percent sulfur dioxide. Potassium metabisulfite also comes in tablet form, known as Campden tablets. Meta, as it's also called, is dissolved in warm water before being used. When stirred into wine or must, it reacts with natural acids to release sulfur dioxide, which protects wines from unwanted bacteria and oxidation.
3. Potassium Sorbate:
Stable salt of sorbic acid derived from the berries of the mountain ash tree. Prevents renewed fermentation in sweet wines and inhibits reproduction of mould and yeast. Do not add until all fermentation is finished and the wine is clear and stable. Dissolve 1-1/2 teaspoons of Sorbate per 5-6 gallons of wine, in cool water and then stir in thoroughly. Must not be added until all fermentation has ceased. Sorbate present during malolactic fermentation will be converted to hexanedienol (geraniol), a compound with the strong odor of geraniums.
4. Isinglass Liquid:
Positively charged fining agent. Traditionally used for beer but can also be used for wine. Extremely gentle. Use 45 ml. per six gallons of beer or wine. Dissolve into one cup of water and stir thoroughly into beer or wine. Wait two weeks and rack off sediment. Not as strong as any other fining.
If you choose, you can also filter the wine. A carefully reared wine that has been properly fined may not need any filtering, and you may decide to skip this step. I'd advise filtering anyway, as the wine stands a better chance of seeing a healthy bottle-maturation period. The wine will also be ready to drink sooner and will be stabler than an unfiltered wine. Many shops will loan or rent filtration units; ask the retailer how to use it.
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