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Wine Business Monthly Dec 1, 2022 Issue
WINE BUSINESS MONTHLY

The Industry's Leading Publication for Wineries and Growers

Winemaking Calculators
Wine Business Monthly Dec 1, 2022 Issue
WINE BUSINESS MONTHLY

The Industry's Leading Publication for Wineries and Growers

Winemaking Calculators

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.