Finings 1900195 207873585 2008-04-24T15:09:09Z Chowbok 54304 clean up, Replaced: ® → , typos fixed: metalic → metallic using [[Project:AutoWikiBrowser|AWB]] {{Mergefrom|Vegan wine|date=March 2008}} '''Finings'''{{cref|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]], [[aromatic hydrocarbon|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 white]]s, [[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 bond|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 production|batch technique]], as opposed to [[continuous production|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 (materials science)|dispersion]] that they are breaking. The result is that the two substances become bound as a stable [[complex (chemistry)|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 [[aromatic hydrocarbon|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 [[organosulfur compounds|volatile sulfur compounds]] (VSCs).<ref>Wine/Enology Notes #85, by Bruce Zoecklein, 22 Jan 2004, Virginia Cooperative Extension Service [http://www.fst.vt.edu/extension/enology/EN/85.html]</ref> The ionic finings are [[copper sulfate]] and [[PVPP]]. When dissolved in aqueous beverages, [[copper sulfate]]'s copper ions can [[chemical bond|chemically bind]] undesirable [[sulfides]]. The resulting [[complex (chemistry)|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 [[polyphenol]]s. It attracts the low [[molecular weight]] polyphenols rather than the condensed [[tannins]] and leucanthocyanins that are removed by [[gelatin]].<ref>Fining & Clarifying Agents, by Terry Rayner [http://www.makewine.com/makewine/fining.html]</ref> 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.<ref>Useful Facts About Quercetin [http://www.diet-and-health.net/Supplements/Quercetin.html]</ref> Similarly the [[catechin]] flavonoids are removed by [[PVPP]] and other finings that target [[polyphenol]]ic compounds. In the absence of "animal products used here" labels, [[vegetarian]]s may be unaware that the processing of a commercially produced beverage may have utilized animal based finings: either [[gelatin]], [[casein]], [[albumen]], or [[isinglass]]. == Footnotes == {{cnote|1|the term is a [[mass noun]] rather than a plural}} ==References== <references /> ==External links== *[http://www.veggiewines.co.uk Wines & Beers Suitable for Vegetarians and Vegans] *[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 [[Category:Brewing]] [[Category:Oenology]]