FINELY™
Yeast protein extract for a respectful wine fining
FINELY™ is a yeast protein extract offering a natural, allergen free and vegan alternative for wine fining. FINELY™ is produced thanks to a Lallemand specific process allowing the extraction and the preservation of yeast proteins naturally present in the intracellular content of a Saccharomyces cerevisiae wine yeast. The total protein content is greater than 50% of the dry product and at least 50% of them have a molecular weight greater than 15 kDa. The unique composition of FINELY™ confers outstanding characteristics suitable for a respectful wine fining. Its granulated form allows an homogenous dispersion for an optimal efficiency.
Wine types
Technical information
- Impact: Clarification
- Usage: Fining
- Dosage: 5-30 g/hL for red wine ; 1-10 g/hL for white and rosé wine ; 1-15 g/hL for white and rosé must.
Product documentation
FAQ
FINELY™ accelerates clarification, improves filterability, forms compact lees, works at low dosage, and preserves sensory quality. In whites, it increases brightness, reduces yellowness, and eliminates oxidised/oxidisable polyphenols. In reds, it improves long-term colour stability by removing unstable colloidal pigments. FINELY™ reduces astringency and bitterness (due to high affinity for tannins), increasing smoothness in reds and does not eliminate aroma precursors, polysaccharides or generate herbaceous notes.
Yes. FINELY™ fully meets the OIV criteria (OENO 416-2011 and OENO 417-2011 resolutions) and is authorised for use in wine production.
No. FINELY™ does not contribute to protein instability. Its proteins are thermostable and do not increase heat-unstable fractions.
FINELY™ maintains its activity when used with bentonite. We recommend adding and dispersing each product separately for optimal performance. They can be used together as a positive synergy is observed, improving clarification, protein stabilisation, and reducing bentonite dosage. In many wines, it can even reduce or replace bentonite. However, lab trials are recommended, as the effect depends on wine composition.
Yes, it can be used in static must settling at 5–15 g/hL. It promotes compact lees and removes undesirable phenolic compounds. It can also be used in flotation at 3–10 g/hL, alone or with bentonite.