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Correction error

Faults in fining can be caused by faulty or incorrect fining agents or incorrect application. Substances with high adsorption power, such as activated charcoal or bentonite, can very easily take on tones from their environment. Therefore, they must not be stored in musty rooms or next to strong-smelling substances such as petrol, diesel oil, dyes or petroleum. But even a plastic bag can already transfer negative tones into the wine. Protein-containing or protein-rich agents such as gelatine, isinglass or casein can spoil relatively easily. The most common fault is bitter almond note due to a faulty blue fining (over-embellishment). See also under wine faults.

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Egon Mark

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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

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