Fining and clarification of wines
Trade Name
|
Product |
Oenological advantage |
Dose |
Obligations |
Œnoconseil’s recommendations |
Gelfine |
Porcine gelatine |
Stabilisation and clarification, it refines the structure. |
3 – 10 g/hl |
|
Be
careful : it sets at a temperature = 19° C. Prepare at 35 – 40 ° C and no more than 5%; then keep it in a bain-marie. Use a fining agent injector regulated at the correct temperature.
|
Special Gelatine for Fine Wines |
Stabilises colour, eradicates astringent tannins.
|
2 – 10 cl/hl |
|
Be careful about storage conditions: it can set at temperatures < 4°C |
|
Pasteurised egg white PROGRES |
Egg albumen |
Stabilisation
and clarification, it refines the structure. |
3 – 6 cl/hl |
For wines as of the 2012 vintage and those not labelled at 30 06 13: the use of egg albumen must be indicated on the label, except if the analyses show that no trace of it remains in the wine. |
1
kg = 32 eggs
|
Naturfine Prestige |
Yeast hulls and pectolytic enzymes |
Microbiological stabilisation and stabilisation of colour.
|
5 – 40 g/hl |
Maximum legal dose: 40 g/hl |
Rack after 4 weeks. |
Colle de poisson LA |
Fish-derived fining agent |
Fine white and rosé wines. |
1 – 3 g/hl |
|
Carefully comply with the length of time for preparation (≥ 4 hours)
|
Greenfine Must |
Pea proteins |
Fining of white, red and rosé musts.
|
|
Maximum legal dose: 50 g/hl |
|
Soluble casein |
Casein |
Preventive or curative treatment for oxidation of musts, and white and rosé wines. |
20 – 60 g/hl |
For wines as of the 2012 vintage and not labelled at 30 06 13: the use of milk casein must be indicated on the label, except if the analyses show there is no trace of it left in the wine. |
Slight addition of Potassium (=> a rise in pH). Preparation :slowly sprinkle in water at room temperature, at 80 g/L maximum and then stir.
|
Polyclar |
Polyvinylpolypyrrolidone |
For press wines |
10- 60 g/hl |
Maximum legal dose : 80 g/hl |
Preparation : let it swell up in 4 to 5 times its weight of water. Stir for 1 to 2 hours. Mix it into the wine and then keep it in suspension for 30 to 45 minutes.
|
Bentosol Protect |
Bentonite |
Used on must and wine for stabilisation of protein |
10 – 120 g/hl |
It is essential to determine the dose by doing a preliminary test |
|
Polymix Natur |
Polymix Natur PVPP, Bentonite, yeast hulls |
Acts against oxidation |
Preventive
treatment: from 15 to 30 g/hl
|
|
Preparation : dissolve in 10 times its weight of water and wait 4 hours |
Blankasit |
Silica gel |
Better
flocculation and sedimentation of gelatines
|
1 – 3 cl/hl |
|
Be careful about storage conditions : (do not expose to freezing temperatures). |