Fining is a crucial winemaking step. But do you know what it actually involves? In this piece, we spill all the secrets. Without this step, wine storage is less than optimal. Let’s walk through this lesser-known process.
Why fine wine?
When a winemaker vinifies their wine, they have to go through the fining stage. It removes the remaining particles in the wine, clarifies it, and gets rid of residue. So fining is essentially used to filter the wine. It’s an ancient practice, Romans were doing it.
How is wine filtered?
To fine wine, the winemaker uses egg whites, milk, or various other agents. The fine particles still in the wine are called colloids. They react with the agent added to the wine. This chemical reaction filters the wine and removes any leftover particles. The wine ends up clarified, with no sediment in the bottom of the bottle.
Which fining agent to use?
There are a number of options. The choice depends on the color of the wine and the effect you’re after. So fining for red, white, and rosé is different. A few commonly used ones:
- Gelatin, used to clarify reds and rosés.
- Yeast protein extract, often useful to soften tannins in reds or for whites that have had a long fermentation.
- Isinglass (fish-derived), which adds shine to whites and rosés.
- Casein, used to clarify whites and rosés.
- Egg white, also used to clarify reds.
It’s worth noting that many fining agents are animal-derived. That’s why not all wines are vegan. To learn everything about vegan wine, you can read our piece on it.
When to fine?
The fining agent stays in the wine for a few days to make sure most residues are removed. But it shouldn’t stay too long either, past 20 days, the wine can lose flavor. Finally, to remove the agent, you simply filter the wine.
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