Abstract
Fining is the addition of a reactive or adsorptive substance to remove or reduce the concentration of one or more undesirable constituents. Fining agents are added to juices, wines, and sparkling wine cuveés for the purposes of enhancing clarity, color, aroma, flavor, and/or stability modification. Fining agents can be grouped according to their general nature.
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© 1999 Springer Science+Business Media New York
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1999). Fining and Fining Agents. In: Wine Analysis and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6967-8_16
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DOI: https://doi.org/10.1007/978-1-4757-6967-8_16
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6969-2
Online ISBN: 978-1-4757-6967-8
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