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...
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