Wednesday, April 05, 2006
Fining is the name given to the clarification phase / step of wine & beer making.
The object of fining is to aid in producing a product that is near perfect in terms of taste, colour, bouquet and clarity. The fining method should not take away from any of these characteristics and should allow the clarified condition to be maintained for as long as necessary before the wine is consumed. Any fining treatment preferrably should have little or no effect on the essential aromatic and flavour compounds of the wine.
Fining could be as simple as letting nature takes its course through gravity, but if youd like to consume the wine a little sooner then you can help nature using an assortment of fining or clarifying agents. There are basically 2 groups of materials that need to be acted upon including; proteins and polyphenols. There is one other contributing cause of suspended haze that we often overlook being entrained carbon dioxide. Moving the wine into a warmer area from a cold cellar can frequently reduce this contributor.
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