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Wine flavor 101F: Uses, issues and innovation in wine fining

Fining is one of many instruments in the tool box of a Winemaker A suppliers View by Maggie McBride. Wine flavor 101F: Uses, issues and innovation in wine fining. Fining . What agents are currently approved for use How to approach fining in general Why we do it When should fining occur

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Wine flavor 101F: Uses, issues and innovation in wine fining

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  1. Fining is one of many instruments in the tool box of a Winemaker A suppliers View by Maggie McBride Wine flavor 101F: Uses, issues and innovation in wine fining

  2. Fining • What agents are currently approved for use • How to approach fining in general • Why we do it • When should fining occur • Juice and or Wine stage • Allergen Labeling: Future fining agent possibilities • Our role

  3. Enological Fining agents the usual suspects (all approved for use) • Enological based fining agents • Proteins • Gelatins, Isinglass, Casein, Milk, and Egg whites • Earths • Bentonite • Synthetic Polymers • Polyvinylpolypyrolidone (PVPP) • Colloids • Polysaccharides (Sparkolloid), Gum Arabic, Mannoproteins

  4. OTHERS • Silica Gel, Carbon, Copper and Tannins • Silica Gel • Prevents over-fining • Carbon • Deodorizing and decolorizing carbons available • Copper • Sulfide issues • Tannins • Co-fining agent with proteins (mainly gelatin)

  5. My Approach

  6. What step in the winemaking process is the wine in? • Just a Tid Bit on Juice • Bigger Bang for your • Typically done on whites • To decrease turbidity, to enhance settling, treat or prevent oxidized phenolics, promote protein stablity, etc.

  7. What step in the winemaking process is the wine in? • IF it is Wine….. • Keep in mind when Bottling….Some agents need time to settle • DO A TRIAL! • Why? • Responsible • Not every fining agent works the same on different wines • Visual and Sensorial interactions between agent and wine

  8. My Approach

  9. Step 2 cnt’d: My Wine Bible

  10. Date your incoming samples -Product EXPIRES -1st in 1st out -IF you suspect samples are old call supplier and ask for FRESH new samples

  11. Don’t be scared of the Math! • I find some people get deterred from doing a trial b/c of Math! It can be a little daunting at first!

  12. Products Chosen • Consult your Suppliers Tech Sheets for Guidance!! • Or use website like www.wineadds.com to help with calculations

  13. Allergen Labeling? • It is going to happen • Has happened in EU • Alternative to current fining agents that may need allergen labeling

  14. Non Allergen Chitin Based Products • Been in development for last 2 Years

  15. http://www.ttb.gov/wine/wine_treating_materials.shtml

  16. Getting New Products to YOU! • ONLY THE INDUSTRY CAN GET IT TTB APPROVED! • We bring them in and introduce them to you • We have no power to get TTB to approve them • The Process: • Go to TTB Website and Read CFR’s • Or maybe call Mari Kiranne for Help with CFR interpretation • “Request for trial use” letter to TTB (SEE www.scottlab.com for example letters) • Once enough Request TTB can put it up for Ruling

  17. THANK YOU!! maggiem@scottlab.com www.scottlab.com

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