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summary of fining agent use

Fining agent Dose range Purpose to be used
Bentonite 0.1 - 1.5 g/L * Protein stabilization and clarification of white wine
Gelatin ( mostly used in combination with Kieselsol) 10 - 50 mg/L for white wine 50 - 200 mg/L for red wine

* Clarification, tannin and bitterness reduction in white wine

* Tannin and astringency reduction in red wine

Casein 50 - 250 mg/L of potassium caseinate or 1 - 10 ml/L of low fat milk * Bitterness, browning and pinking reduction in white wine * Over-oakiness reduction in white wine
Isinglass 10 - 50 mg/L * Clarifying and polishing the white wine to brilliancy
Egg White 1 - 3 egg whites per barrel (225L) * Softening and polishing red wine
PVPP

100 - 700 mg/L for white wine

100 - 200 mg/L for red wine

* Browning and pinking reduction in white wines
* Bitterness reduction in white and red wines
Active Carbon 30 - 250 mg/L Decolorizing and off-odors reduction in white wines
  Winemaking Calculations powered by VinoEnology.com.