In the winemaking process, there are various chemicals that can be used to clarify or clear wine. Two of the most commonly used chemicals are bentonite and gelatin. These fining agents play a crucial role in removing suspended particles from the wine, resulting in a clearer and more visually appealing final product.
Bentonite is a type of clay that is often used as a fining agent in winemaking. It has excellent clarifying properties due to its ability to attract and bond with the particles responsible for cloudiness in the wine. Bentonite is particularly effective in removing protein-based hazes, which can occur during fermentation or aging. When added to the wine, bentonite forms a gel-like substance that settles to the bottom of the tank or barrel, along with the suspended particles. The clear wine can then be easily racked off the top, leaving behind the sediment.
Gelatin is another commonly used fining agent in winemaking. It is derived from animal collagen and is particularly effective in clarifying red wines. Gelatin works by attracting and bonding with the particles responsible for haze formation, such as tannins and color pigments. These particles and the gelatin form larger particles that settle to the bottom of the container. Similar to bentonite, the clear wine can be racked off the sediment, resulting in a visually clear and more stable wine.
While bentonite and gelatin are widely used, there are several other fining agents available for winemakers to choose from. Some examples include isinglass, a clarifying agent derived from fish swim bladders, and activated charcoal, which can be effective in removing color compounds. Each fining agent has its own specific properties and is suitable for different types of wine or specific clarification needs.
It is worth noting that the choice of fining agent can also depend on personal preference and winemaking philosophy. Some winemakers may opt for natural or organic fining agents, while others may prefer to use synthetic alternatives. Additionally, certain wines may not require fining at all, as they naturally clarify over time through sedimentation or filtration.
In my personal experience as a winemaker, I have used both bentonite and gelatin as fining agents with great success. I have found that bentonite works exceptionally well in clarifying white wines, while gelatin is particularly effective in improving the clarity and stability of red wines. However, it is essential to carefully consider the specific characteristics of the wine and the desired outcome before selecting a fining agent.
To summarize, the chemicals commonly used to clear wine are bentonite and gelatin. These fining agents attract and bond with suspended particles, causing them to settle to the bottom of the container. This process allows for the separation of clear wine from the sediment. However, it is important to note that there are many other fining agents available, and the choice depends on the specific wine and desired outcome.