Fining

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This article describes a process used in wine and beer production. For the precipitation of suspended particles from sewage sewage, see fining ponds

A fining ( French Collage soll) for the wine and beer production of clarification and biochemical a stabilizing wine or beer serve. With the fining, the precipitation of tiny suspended particles prevents the later formation of cloudiness and veils. As a result, the products should be able to withstand different storage, transport and temperature conditions and then be stable and durable for a longer period of time.

Sense and purpose

Colloidal substances are present in the wine solution : polysaccharides , polypeptides (proteins) and condensed polyphenolic compounds . These are unstable; Even the slightest fluctuations in the solution, for example the temperature, the pH value or the concentration, can cause undesirable cloudiness. In the finely cloudy stage, fining removes molecules with a colloid size of 1 to 100  nm . Agents are used that electrostatically bind the fine cloud to itself and allow it to sink into the fermentation tank.

In the case of faulty wines or other beverages, fining agents can be used to reduce or remove off-smells or tones within the framework of wine law. Fining agents can also be used instead of or to improve filters or the separator performance for clarification .

The use of wine fining or treatment agents requires a previous wine examination; If fining agents are used in winemaking, the amount of their use and the time of implementation must be recorded in a cellar book.

Today two types of fining agents are still used: powdered solids or minerals and complex organic compounds .

Legal Basis and Restricted Use

Fining is carried out with a fining agent . This is not an additive , but a processing aid that is added to the wine in order to bind colloidal substances from it and then to be removed from the wine again with them. A key objective of fining it is going to leave no residues of fining agent in wine: in the EU approved fining agent must, therefore, the wine legally specified cleanliness requirements meet. The approval of the various fining agents within the EU in the wine-growing countries is regulated both by the respective national wine law and by the relevant EU regulations . If wines are fined with the protein-containing fining agents casein or ovalbumin , this must in future be indicated on the wine label in the EU . This applies with a transition period for existing wine stocks from July 1, 2012.

In some non-European countries (e.g. Australia ), winegrowers were also obliged to include information such as “Produced with the aid of fish products” or “egg products” on the wine labels.

Application in practice

When using fining agents, there are no differences in the viticultural production methods ( integrated viticulture , organic viticulture ) for wine treatment. In organic viticulture , however, blue fining is prohibited, but it is generally no longer used in viticulture. The differences between the various production methods relate primarily to viticultural measures (fertilization, plant protection, etc.) in the vineyard.

Finishing the wine always means a certain strain for the wine. That's why many winemakers and try oenologists in wine-making to reduce the fining of wine or avoid by the must already clarified , since this is kinder to the natural taste of the wine. Unadorned wines are prone to protein cloudiness, which is a visual impairment. However , unlike fruit juices, naturally cloudy wines, especially white wines, are not accepted by the majority of consumers. The art of fining in cellar management is therefore to find a balance between the lowest possible contamination of the wine and the necessary removal of turbid matter. That is why fining is handled according to the cellar management principle of good manufacturing or good cellar practice .

Unadorned wines are occasionally marketed in the premium wine segment. Such wines are clarified and stabilized through a very long aging process . However, the longer expansion is a significant cost factor, which is why this process is not used in the field of consumer wines. In addition, there is always the residual risk of secondary fermentation or cloudiness, which only a few manufacturers, consumers and marketers are willing or able to bear.

Solids, minerals

Activated carbon

Activated carbon is a natural fining agent with a very large surface effect, which means that it can bind many other substances on the large and appropriately structured surface of its molecules. It can thus reduce undesirable off-flavors and high color. It has a non-specific effect and has a strong taste-reducing and also decolorizing effect. For this reason, it is mostly used in the must stage and very carefully.

Bentonite

Bentonites are used to remove thermolabile proteins from beverages . These clay minerals consist of calcium , sodium and aluminum silicates , which are characterized by a high adsorption capacity compared to the proteins dissolved in wine . At the same time, unwanted biogenic amines such as histamine and tyramine , which are formed by bacteria during fermentation, are removed, which are attributed to the cause of allergies, headaches or even migraines.

Blue fining

The blue fining (also Möslinger fining - named after the wine chemist Möslinger) is used to remove metals such as iron , copper and zinc or other heavy metals that are harmful to health . Increased metal content can be the cause of cloudiness and the tendency to oxidize in wine. Copper as a trace element is found in all plants and therefore also in the smallest amounts in must and wine. Potassium hexacyanidoferrate (II) is added to the wine and the iron present is first converted into soluble Prussian blue and then into insoluble Prussian blue. Within one to three weeks, this so-called "blue cloud" develops and settles. Blue fining may only be carried out by authorized persons after a previous wine examination. The wine must also be examined again after it has been carried out. There is a risk of highly toxic hydrogen cyanide from the potassium hexacyanidoferrate (II) , especially in the strongly acidic pH range and if carried out incorrectly. Today, a blue finish is only necessary in the rarest of cases, as iron and copper opacities are excluded with today's cellar equipment. The use of stainless steel prevents contamination of the wine with iron or brass . Copper ions can result from the use of pesticides, which is reduced in integrated viticulture , organic viticulture or in biodynamic agriculture by minimizing the permitted amount of funds. In the case of improper use and non-compliance with the waiting time of copper-containing plant protection products, higher copper contents can occur. Zinc-containing pesticides such as Zineb and Ziram are no longer approved for use in viticulture in Germany and Austria.

Silica sol / gelatin finishing

Silica sol replaced the use of tannins decades ago . These are colloidal silicon dioxide particles ( silica ), they are used for clarification. The use of silica sol is often combined with gelatin .

Copper citrate

Copper citrate , a copper compound with a higher pure copper content, is used in oenology to treat the “ Böckser ” wine defect - an odor and aroma defect  .

Copper sulfate

In the case of bad shades, copper sulphate can chemically bind the hydrogen sulphide contained in the liquid and other sulphurous aroma components . Any smell of rotten eggs in the wine due to the sulfur compounds can thus be eliminated.

Legal maximum amount 1g / hl

Silver chloride

Silver chloride is used to eliminate Böckser and Käseln wine defects . In Austria (after it was allowed from 1964) its use has been banned since 2001.

Organic compounds

Protein-containing fining agents

In addition to edible gelatine, these include isinglass , casein (ingredient in milk) and egg white . They are able to bind tannins . In the case of wines that are very tannic, the wines become rounder and more velvety after successful use.

Egg white

Egg white / chicken protein ( albumin ) can be used to harmonize red wines. It is one of the oldest fining agents ever. Treatment with egg white results in a significant reduction in the anthocyanin groups. The different natural composition of the chicken protein compared to other protein-containing treatment agents is the cause of differences in the adsorption and precipitation behavior in red wine. The diet of the laying chicken dramatically affects the ingredients of the egg.

Isinglass

This Klärschönungsmittel stems of dried fish bladders of Hausen , sturgeon or catfish . The isinglass is offered in the form of leaves, paste or powder. It was previously used for better filterability prior to filtration. For a potential allergy risk, which is also controversial here, see the article isinglass .

casein

The protein preparation casein is obtained from skimmed milk and reacts in wine with tannins, unfortunately also strongly with colorants. The high color in white wine and the brownish cast in red wine can be treated.

Edible gelatine

Gelatine is a preparation consisting of 84–90% protein , 2–4% minerals and water, which is obtained from animal bones and cartilage (in Germany 90% pigs and 10% cattle ); Their use, like that of silica sol, falls under the concept of clarification. Because of the BSE problem, since 2004 plant-based, protein-containing clarifying agents - e.g. made from wheat - have been increasingly developed and used to replace animal gelatine.

Declaration on the wine label

For wines that have been treated with protein-containing fining agents that contain casein and ovalbumin , this must be shown on the wine label from July 1, 2012 . There is a transition period for existing wine stocks. The new wine law directive was confirmed by the EU Commission on December 22nd, 2010. With the new declaration obligation, milk and egg allergy sufferers are to be informed about potential allergens .

This applies with a transition period for existing wine stocks from July 1, 2012

Allergy risk

Exceptions to the mandatory food labeling expired on November 25, 2007. Since then, potential allergens have to be shown as mandatory information. According to statements by allergists , however, there is no clear risk assessment on this point. In contrast to albumin or lysozyme in winemaking, isinglass or fish gelatine as clarifying agents for wine or beer are exempted from the declaration requirement for an unlimited period .

Chitin derivatives

Chitin is a homoglycan that is very common in nature . For example, it is found in the cell wall of mushrooms, in the shell of crustaceans, in the shell of insects, and in some fish. Chitin is a polymer made from N -acetyl- D -glucosamine and is structurally very similar to cellulose . Chitosans are produced from chitin by partial deacetylation . Only chitosans and chitin-glucans of fungal origin have been permitted for winemaking since 2011. The use of chitosan and chitin glucans from mushrooms is used as fining agents in the following applications:

• Reduction of the content of heavy metals , especially iron , lead , cadmium and copper .
• Avoidance of copper and iron clouding
• Pollutant reduction like ochratoxin A
• Reduction of the population (reduction in the number of germs) of undesired microorganisms, in particular of Brettanomyces
• To facilitate primary clarification and clarification of musts
• Preventive treatment against protein clouding.

Gum arabic

Gum arabic is a natural polysaccharide made from the sap of Verek acacias . It is used for stabilization. The addition of gum arabic delays the formation of tartar crystals, but does not provide a sufficient protective effect as is built up by carboxymethyl celluloses .

Tannin

Tannins are tannins from parts of plants, chemically they are condensed proanthocyanidins. They are rarely used for clarification in white wines . In the case of later protein fining, tannins achieve an optimized precipitation potential of the wines. The aim is to improve the body and texture of the wine . There are also tannins that are enriched with barrique flavor. They can be used to give wines an artificial barrique taste, which makes them (apparently) more valuable.

PVPP

Polyvinyl polypyrrolidone (PVPP), also known as crospovidone , is cross-linked polyvinylpyrrolidone and is used as a food additive (E 1202) and technical auxiliary in the beverage industry. As a stabilizing agent, it binds unwanted tannins and polyphenols in wine, beer and juices, which can then be completely separated out.

yeast

Old wines can be "refreshed" with wine yeast (fresh storage , removed immediately after fermentation ).

Yeast enhancement is an old cellar management process in winemaking. On the one hand, intensive contact with yeast promotes the adsorption of undesirable compounds ( Böckser ), on the other hand, ingredients that are important in terms of taste are released and those that have a stabilizing effect on the wine's own aromas .

Mixed products

Ready-made mixtures of the individual fining agents are also available in stores.

literature

• Robert Steidl: Cellar economy. 6th updated and revised edition. Österreichischer Agrarverlag, Leopoldsdorf 2001, ISBN 3-7040-1699-3 .
• Gerhard Troost : Technology of Wine . 6th revised edition. Eugen Ulmer, Stuttgart 1988, ISBN 3-8001-5816-7 ( Handbook of Food Technology ).

Web links

Portal: Wine  - Overview of Wikipedia content on the subject of wine

• Fining. Dictionary of the German-speaking winemaking language of the Academy of Sciences and Literature Mainz
• Wine treatment agents. Higher Federal College and Federal Office for Viticulture and Fruit Growing , Klosterneuburg, Austria
• Federal law on the trade in wine and fruit wine (Wine Law 2009). Federal Winery Inspection Austria
• Clarifying through fining: Approved fining agents. Website of the Weihenstephan Science Center , TU Munich
• Oenological Practices: Wine (Fining). International Organization of Vine and Wine (article in English / French)

Individual evidence

1. ↑ ^{a b} REGULATION (EU) No. 1266/2010 OF THE COMMISSION of December 22, 2010 amending Directive 2007/68 / EC with regard to the labeling requirements for wines, (PDF) accessed on January 10, 2011.
2. ↑ Regulation (EC) No. 1493/1999 of the Council on the common market organization for wine (wine market organization) of May 17, 1999, accessed on January 10, 2011
3. ↑ ^{a b c} Stuart Pigott , Andreas Durst, Ursula Heinzelmann, Chandra Kurt , Manfred Lüer, Stephan Reinhardt: Wine speaks German . Scherz, Frankfurt am Main 2007, ISBN 978-3-502-19000-4 , p. 43 f.
4. ↑ Regulation (EC) No. 1493/99 (PDF) of the Council of May 17, 1999 on the common organization of the market in wine.
5. ↑ Use of activated carbon in red wine (PDF; 85 kB) In: Weinbaulicher und Kellerwirtschaftlicher Informationsservice. 2008. Service Center for Rural Areas, Rheinpfalz, p. 3 ( Memento from March 6, 2016 in the Internet Archive ).
6. ↑ Relevance of analytical data as decision-making parameters in oenological practice (PDF; 214 kB). Beverage technology theme . In: Swiss journal for fruit and wine growing. No. 24, 1999.
7. ↑ Julius Koch : A new heat test for bentonite-flavored wines. Vineyard and Cellar, 1961
8. ↑ Marquardt, H. Schmidt, Müller-Späth: Histamine in alcoholic beverages . In: Arzneimittelforschung , 1963/1964
9. ↑ Klaus Bobak: Sick with histamine? Significance, occurrence and possible labeling requirement. In: The winemaker. 9/2010.
10. ↑ HIT ( Memento of the original from October 21, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. and alcoholic beverages 
11. ^ Histamine in wine. ( Memento of the original from April 10, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 
12. ↑ Gertrude Rainer: Biogenic amines in Styrian wine: characterization of the concentration profile in the 2003 vintage and their emergence during vinification . (PDF; 490 kB) Diploma thesis Graz University of Technology , 2004/2005.
13. ^ V. Schneider: Blue Finishing and Hydrocyanic Acid (PDF; 27 kB). In: Die Winzer-Zeitung. Vol. 6, 2002, p. 39.
14. ^ H. Tanner, HR Brunner: Beverage analysis . Heller chemical and management company, Schwäbisch Hall 1979.
15. ↑ Minimizing the use of copper in organic viticulture (PDF; 284 kB). In: News sheet of the German Plant Protection Service. Vol. 59, No. 3, 2007, pp. 49-58, ISSN  0027-7479 .
16. ↑ S. Görtges: Wine treatment with copper citrate - a new gentle way of eliminating bad tones in wine.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 55 kB)  
17. ↑ Siegmar Goertges, Erbslöh Geisenheim: Elimination of böckser-like missing tones in wine.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF) Topic winemaking In: Swiss journal for fruit and wine growing. (SZOW), Wädenswil, No. 24, 2001.  
18. ↑ Chicken protein.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF) In: Final report of the FDW project: “Anthocyanin and polyphenol patterns of red wines to determine authenticity with special consideration of health-relevant ingredients”, Geisenheim Research Center , March 10, 2004.  
19. ↑ ^{a b} entry on gelatine. In: Römpp Online . Georg Thieme Verlag, accessed on May 29, 2013.
20. ↑ Entry on wine treatment and fining. In: Römpp Online . Georg Thieme Verlag, accessed on June 26, 2011.
21. ↑ With the aim of optimal consumer protection, an amendment to the EC Food Labeling Directive (2000/13 / EC) was passed in November 2003.
22. ↑ Results of the test with the enzyme allergy sorbent test (EAST) ( Memento from October 21, 2007 in the Internet Archive ) (PDF; 68 kB).
23. ↑ Federal Law Gazette I No. 9 of March 18, 2008 p. 383: Eighteenth ordinance amending the Wine Ordinance, relating to Annex 12 to Section 46b (as implementation of EU Directive 2006/142 / EC in national law).
24. ↑ EC Regulation No. 53/2011.
25. ↑ Reinhard Eder: New unknown wine treatment agent , Der Winzer 09/2011 AV Verlag, Vienna, pp. 10-13.
26. ^ Hans Jürgen Köhler: The tartar stabilization in small and medium-sized wineries through the addition of inhibitors.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF) ATW research project, Research Ring of German Viticulture, Annual Report 2009.  
27. ↑ N. Christoph, H.-J. Köhler, M. Müller, S. Seifert, P. Vogel, H. Wachter: Analytical and multivariate statistical methods for the detection of a treatment of wine with oak chips and wood extracts Research Ring of German Viticulture, Annual Report 2009.
28. ↑ Hans Jürgen Köhler, Martin Geßner, Josef Herrmann: Influence of yeast contact and a second yeast gift on the wine.  ( Page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 322 kB) In: The German Wine Magazine. 22/2007.