Term (also fine) for various processes to "beautify", "improve", "purify" or "preserve" a young wine. The term " degumming " or " clarifying ", on the other hand, usually refers to the processes used for grape must. In the past, fining mainly meant the clarification of lees in a wine after fermentation, which was also called aerial fining. Today, the term encompasses many different technical cellar measures. Some overlap with preservation methods, which are primarily intended to increase the shelf life and prevent spoilage.
In fining, by adding suitable substances to the freshly fermented wine, unwanted suspended substances are bound by chemical reactions and/or adsorption, which can have negative effects with regard to colour and taste. These are electrically charged. Either negatively like yeasts and tannins or positively like proteins and gelatine. The fining agents must be oppositely charged in order to bind the lees particles to themselves. They are added in dissolved form and form insoluble flakes with the unwanted wine constituents, which sink to the bottom.
As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)