Finings

Finings

Finingscref|1 are substances that are usually added at or near the completion of the processing of wine, beer and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. Specifically, the removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable bottom sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.

Historically, various substances such as egg whites, blood, milk, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass, bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolase, PVPP (Polyclar), kieselsol (colloidal silica), copper sulfate, dried albumen, hydrated yeast, and activated carbon.Fact|date=June 2007

Actions

Their actions may be broadly categorized as either electrostatic, adsorbent, ionic, or enzymatic.

The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase. Their purpose is to selectively remove proteins, tannins (polyphenolics) and coloring particles (melanoidins). They must be used as a batch technique, as opposed to flow-through processing methods such as filters. Their particles each have an electric charge which is attracted to the oppositely charged particles of the colloidal dispersion that they are breaking. The result is that the two substances become bound as a stable complex; their net charge becoming neutral. Thus the agglomeration of a semi-solid follows, which may be separated from the beverage either as a floating or settled mass.

The only adsorbent types of finings in use are activated carbon and specialized fining yeasts. Although activated carbon may be implemented as a flow-through filter, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove benzenoid compounds and all classes of polyphenols non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as adsorption agents. Consisting of approximately 30% protein, yeast cell walls have a chemical affinity with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds (VSCs). [Wine/Enology Notes #85, by Bruce Zoecklein, 22 Jan 2004, Virginia Cooperative Extension Service [http://www.fst.vt.edu/extension/enology/EN/85.html] ]

The ionic finings are copper sulfate and PVPP. When dissolved in aqueous beverages, copper sulfate's copper ions can chemically bind undesirable sulfides. The resulting complexes must be removed by other finings. The action of PVPP appears to be through the formation of hydrogen bonds between its carbonyl groups and the phenolic hydrogens of the polyphenols. It attracts the low molecular weight polyphenols rather than the condensed tannins and leucanthocyanins that are removed by gelatin. [Fining & Clarifying Agents, by Terry Rayner [http://www.makewine.com/makewine/fining.html] ]

The enzymatic finings are pectin and pectinase. They aid in destroying the large polysaccharide molecule named pectin, which otherwise causes haze in fruit wines and juices. They are among the few finings that are added before juices are fermented.

Nutritional and vegetarian concerns

Unfortunately, healthful antioxidant flavonoids are removed by some finings. Quercetin is removed from red wines via the finings gelatin, casein, and PVPP in order to reduce astringent flavors. If other fining methods are used, the quercetin remains in the wine. [Useful Facts About Quercetin [http://www.diet-and-health.net/Supplements/Quercetin.html] ] Similarly the catechin flavonoids are removed by PVPP and other finings that target polyphenolic compounds.

In the absence of "animal products used here" labels, vegetarians may be unaware that the processing of a commercially produced beverage may have utilized animal based finings: either gelatin, casein, albumen, or isinglass.

Footnotes

References

External links

* [http://www.fst.vt.edu/extension/enology/EN/46.html Enology Notes #46] , by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002
* [http://www.fst.vt.edu/extension/enology/downloads/bentonite01.pdf Bentonite Fining of Juice and Wine] , by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988
* [http://www.brewerylane.com/finings.html Common Wine and Beer Finings]
* [http://www.ibd.org.uk/igbsite/business/training/files/Timscourses/tech%20summ%20January%20.pdf Colloidal stabilisation of beer] , The Brewer International, Jan 2002
* [http://www.uark.edu/depts/ifse/grapeprog/articles/nmc14wg.pdf Fining Agents for Wine] , by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995]
* [http://www.brsquared.org/wine/Articles/fining.htm Fining] , by Ben Rotter
* [http://home.comcast.net/~jimalexander2/Fining.htm Fining Simplified] , by Jim Alexander
* [http://www.gelatin.co.za/fining.htm The Use of Gelatin In Wine Fining] , by C.G.B. Cole


Wikimedia Foundation. 2010.

Игры ⚽ Нужно сделать НИР?

Look at other dictionaries:

  • finings — noun Substances added to wine, beer and certain other beverages to remove organic compounds in order to improve clarity or to adjust the flavour or aroma …   Wiktionary

  • finings — …   Useful english dictionary

  • Vegetarianism and beer — Samuel Smith Brewery s Imperial Stout a vegetarian beer Beer contains malt from barley, water, hops and yeast, as such the majority of beer is made without animal products, and is acceptable to those vegans and vegetarians who do not abstain from …   Wikipedia

  • Isinglass — is a substance obtained from the swimbladders of fish (especially Beluga sturgeon); used mainly for the clarification of wine and beer, it is a form of collagen. Use in foods and drinks Prior to the inexpensive production of gelatin and other… …   Wikipedia

  • Cask ale — or cask conditioned beer is the term for unfiltered and unpasteurised beer which is conditioned (including secondary fermentation) and served from a cask, usually without additional nitrogen or carbon dioxide pressure. Cask ale may also be… …   Wikipedia

  • Filtered beer — A filtered, pasteurised beer Filtered beer has been deliberately cleaned of significant contact with yeast through filtration. The process of filtering removes carbonation so that the beer requires force carbonation.[1] Mechanical filtering and… …   Wikipedia

  • Kosher wine — A bottle of Palwin Kosher wine (Hebrew: יין כשר, yayin kashér) is grape wine produced according to Judaism s religious law, specifically, Jewish dietary laws (kashrut). To be considered kosher, Sabbath observant Jews must be involved in the… …   Wikipedia

  • Stillage — A stillage is like a pallet or skid but with a cage or sides or some form of support typically tailored to the material it is intended to carry. Some are designed to be stackable.Beverage/alcohol industryA stillage is any device on which a cask… …   Wikipedia

  • Vegan wine — is wine made without animal products. As such it can be part of a vegan diet. While wine is essentially made from grapes, on occasion animal products are used in small amounts in the production process. Wineries might use animal derived products… …   Wikipedia

  • Bright beer — The bright tanks of the Appalachian Brewing Company Bright beer is beer in which yeast is no longer in suspension. There are several methods used for clearing yeast from beer, from waiting for the yeast to drop of its own accord ( dropping bright …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”