Beautiful

Become a Premium Member today!

Term (also fine) for various processes to "embellish", "improve", "purify" or "preserve" a young wine. Degumming or clarification, on the other hand, usually refers to the processes for grape must. In the past, fining mainly referred to the clarification of lees in a wine after fermentation, also known as fining on the fly. Today, the term encompasses many different technical cellar measures. Some overlap with preservation methods, which are primarily intended to increase shelf life and prevent spoilage.

Fining involves the addition of suitable substances to the freshly fermented wine to bind unwanted suspended matter through chemical reactions and/or adsorption, which can have negative effects on colour and taste. These are electrically charged. Either negatively charged like yeasts and tannins or positively charged like proteins and gelatine. The fining agents must be oppositely charged in order to bind the lees particles. They are added in dissolved form and form insoluble flakes with the unwanted wine ingredients, which sink to the bottom.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date.
Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

Welcome back!

Beautiful

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU