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The Fining and Clarification of Wines

  • Chapter
Principles and Practices of Winemaking

Abstract

The purposes of clarification and fining during wine processing include removal of excessive levels of certain wine components, achieving clarity, and making that clarity stable especially from a physicochemical viewpoint. The noun fining is used in winemaking to describe the deliberate addition of an adsorptive compound that is followed by the settling or precipitation of partially soluble components from the wine. The materials used for these reasons are collectively referred to as fining agents, even though the solutes that they address and the mechanism of their removal vary considerably. The need to employ such treatments is often determined not only by compositional aspects of the musts but also by the winemaking practices that have been employed.

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  1. University of California, Davis, USA

    Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson & Ralph E. Kunkee

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  1. Roger B. Boulton
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Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. (1999). The Fining and Clarification of Wines. In: Principles and Practices of Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6255-6_7

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