Wine Business Monthly - The Leading Print Publication for Wineries and Growers
Sign In | New User? Register

Choosing a Fining Agent

Study examines four commonly-used fining agents in detail: A couple are found to be effective in eliminating compounds associated with bitterness and astringency.
Aug 2009 Issue of Wine Business Monthly
If you place a large hook on your fishing rod, you may catch a bass. If you place a small hook, you may catch a sardine. In wines, too, various fining agents have an affinity for different types of phenolic compounds. Because the various phenolic compounds are responsible in different degrees for the perception of astringency, bitterness and color, the result can be a completely different wine solely based on the fining agent used. But how different of a wine? Finding the answer was the goal of...
» Article access restricted to registered members of

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

Already a Member?

Click the button below to sign in:

subscribe | archive | advertise | 800-895-9463
More Articles on Finning Agents / Isinglass

Copyright© 1994-2016 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.