Fining & Stability Yes

Fining agents can be used on juice or wine to enhance filterability, improve clarity and remove undesired compounds. Each fining agent has specific properties. The same fining agent may do several jobs or a combination of fining agents may be needed for one problem. Samples of fining agents are available for bench trials prior to use. As with all fining procedures, bench trials are highly recommended.

The goal of Stability is to retain clarity and aromatics in the finished wine. In enology, we can separate Stability into two distinct areas:

• Chemical Stability
• Macromolecular Stability

Chemical instabilities can be caused by metal ions, potassium tartrate, or polyphenolic precipitation. Until recently, we have had limited tools to deal with such issues. However, there has been much research done, and recent developments with regard to stability products. We are pleased to now offer a range of options to assist with potassium tartrate stabilization (mannoproteins), and polyphenolic precipitation (Gum Arabics).

Macromolecular (or physical) instabilities can be problematic and unsightly. This type of instability is the result of interactions between grape proteins, grape polysaccharides and polyphenolics, and can lead to hazes in the final wine.