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WINEBUSINESS MONTHLY
The Industry's Leading Publication for Wineries and Growers
WINEBUSINESS MONTHLY
The Industry's Leading Publication for Wineries and Growers
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.