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Fining
The goal of fining is to improve the wine's clarity, stability, filterability and overall sensory quality. It plays a crucial role in achieving the desired sensory and visual qualities of the final product.
The fining stage in winemaking is a clarification and stabilisation process that occurs after fermentation before the wine is prepared for bottling.
The goal of fining is to improve the wine’s clarity, stability, filterability and overall sensory quality. It plays a crucial role in achieving the desired sensory and visual qualities of the final product.
Traditionally, fining is carried out with animal-origin products such as gelatin, egg albumin or casein, some of them being allergens and requiring wine bottle labelling.
A yeast-based protein extract can offer an excellent alternative to the traditional products and is allergen-free. Suitable for vegan wine production, they can be used for organic wines production and are not concerned by wine labelling.
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