Finings
Finingsare substances that are usually added at or near the completion of the processing of makingwine,beer,and various nonalcoholic juice beverages. They are used to removeorganic compounds,either to improve clarity or adjustflavororaroma.The removed compounds may besulfides,proteins,polyphenols,benzenoids,or copperions.Unless they form a stablesedimentin the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.
Substances used as finings includeegg whites,blood,milk,isinglass,andIrish moss.These are still used by some producers, but more modern substances have also been introduced and are more widely used, includingbentonite,gelatin,casein,carrageenan,alginate,diatomaceous earth,pectinase,pectolyase,PVPP,kieselsol (colloidal silica),copper sulfate,driedalbumen(egg whites),hydratedyeast,andactivated carbon.[1]
Actions
[edit]Finings’ actions may be broadly categorized as eitherelectrostatic,adsorbent,ionic,orenzymatic.
Theelectrostatictypes comprise the vast majority; including all butactivated carbon,fining yeast,PVPP,copper sulfate,pectinaseandpectolase.Their purpose is to selectively removeproteins,tannins(polyphenolics) and coloring particles (melanoidins). They must be used as abatch technique,as opposed toflow-through processingmethods such asfilters.Their particles each have anelectric chargewhich is attracted to the oppositely charged particles of thecolloidaldispersionthat they are breaking. The result is that the two substances become bound as a stablecomplex;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 onlyadsorbenttypes of finings in use areactivated carbonand specialized fining yeasts. Althoughactivated carbonmay be implemented as a flow-throughfilter,it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially removebenzenoid compoundsand all classes ofpolyphenolsnon-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used asadsorptionagents. Consisting of approximately 30%protein,yeast cell walls have achemical affinitywith wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excesscopperions(greater than 0.5 mg/L) when copper sulfate is used to bind selectedvolatile sulfur compounds(VSCs).[2]
The ionic finings are copper sulfate andPVPP.When dissolved in aqueous beverages, copper sulfate's copper ions canchemically bindundesirablesulfides.The resultingcomplexesmust be removed by other finings. The action ofPVPPappears to be through the formation ofhydrogen bondsbetween itscarbonylgroups and the phenolic hydrogens of thepolyphenols.It attracts the lowmolecular weightpolyphenols rather than the condensedtanninsand leucanthocyanins that are removed bygelatin.[3]
Theenzymaticfinings are pectic andpectinase.They aid in destroying the largepolysaccharidemolecule namedpectin,[4]which otherwise causes haze in fruit wines and juices. They are among the few finings that are addedbeforejuices arefermented.
Nutritional concerns
[edit]Unfortunately, beneficialantioxidantflavonoidsare removed by some finings.Quercetinis removed from red wines via the finingsgelatin,casein,andPVPPto reduceastringentflavors. If other fining methods are used, the quercetin remains in the wine.[5]Similarly thecatechinflavonoids are removed byPVPPand other finings that targetpolyphenoliccompounds.
Vegetarianism concerns
[edit]Since some finings are animal products and others are not, it can be difficult for consumers to find out whether a particular wine or beer isvegan,vegetarian,or neither, unless the producer or seller chooses to label it as such.[6]The websiteBarnivoremaintains an international database of wines and beers, classifying each as "Vegan Friendly" or "Not Vegan Friendly"[7]
See also
[edit]- Clarifying agent
- Clarification and stabilization of wine#Fining
- Beer Clarifying AgentArchived2018-09-21 at theWayback Machine&Wine Clarifying AgentArchived2018-09-21 at theWayback Machine
References
[edit]- ^López, Sebastián; Castro, Remedios; García, Esmeralda; Pazo, Jose S.; Barroso, Carmelo G. (2001-06-01)."The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine".European Food Research and Technology.212(6): 671–675.doi:10.1007/s002170100300.ISSN1438-2385.
- ^Wine/Enology Notes #85, by Bruce Zoecklein, 22 Jan 2004, Virginia Cooperative Extension Service"Enology Notes #85 - Wine Enology Grape Chemistry Lab at Virginia Tech".Archived fromthe originalon 2006-09-01.Retrieved2007-05-15.
- ^Fining & Clarifying Agents, by Terry RaynerArchived2006-06-16 at theWayback Machine
- ^"Using Pectic Enzymes".WineMakerMag.Retrieved2024-04-20.
- ^"Quercetin - Quercetin - Anti-tumor Activity Helps Fight Cancer - Diet and Health.net".diet-and-health.net.Archived fromthe originalon 2007-09-28.
- ^"About Vegan Wine | What is it and why isn't all wine vegan?".Vegan Wine Box.Archived fromthe originalon 2020-08-12.Retrieved2020-09-11.
- ^Smith, Stacey (16 January 2018)."10 best vegan wines".The Independent.Retrieved17 March2021.
External links
[edit]- Enology Notes #46,by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002
- Bentonite Fining of Juice and Wine,by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988
- Common Wine and Beer Finings
- Colloidal stabilisation of beer,The Brewer International, Jan 2002
- Fining Agents for WineArchived2006-09-13 at theWayback Machine,by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995]
- Fining,by Ben Rotter
- The Use of Gelatin In Wine Fining,by C.G.B. Cole