Polyclar, the brand name for PVPP plastic particulate, is a unique fining agent that absorbs phenolic compounds and unwanted tannins as well and deactivates oxidative enzymes within the wine. absorbs phenolic/polyphenolic compounds and catechins.We recommend using other fining agents initially, then racking, and using Isinglass as the “Ising” on the cake for a perfectly clear, polished final product. Isinglass has a positive impact on the mouthfeel of wine, and is especially adept at removing harshness and astringency due to its activity of removing polyphenolic compounds. Isinglass, derived from the swim bladders of fish, is an effective positively-charged fining agent most often used as the very last step in clarifying wine before bottling. Kieselsol creates a very compact lees and is notable for its reduction of peptide-tannin haze. Made of Silica Gel or Silicon Dioxide, this negatively-charged fining agent is most often used 1-3 days after fining with Chitosan or gelatin. Many experts say that Chitosan will not trigger shellfish allergies, especially if proper settling and racking takes place, but we advise caution. One excellent property of Chitosan is that it does not require tannins to work properly, allowing its use in white wines, ciders, meads, and more. It will attract proteins, yeast, polyphenols and other negatively-charged particles, and is especially effective when used with its partner Kieselsol (which has a negative charge). Be sure to mix bentonite with warm water thoroughly – if it is poured directly into wine it will clump up and lose efficiency.Ĭhitosan is a positively-charged fining agent made of chitin, typically from the shells of crustaceans and other shelled microscopic sealife. The action of CO2 gasses produced by the yeast will continue to stir the bentonite during fermentation, and a buildup of lees will form in the bottom of your fermenter indicating the bentonite’s activity. It is unique in that bentonite can be added before or after fermentation, and is especially effective when added prior to primary. Negatively-charged bentonite will attract and bind to positively-charged particulate matter such as dead yeast cells (lees). Below is a handy guide for making sense of the many fining agent options. Most fining agents work by attracting the positively or negatively charged particulate matter suspended within the wine, causing these particles to bind to the fining agent and precipitate to the bottom of the fermenting vessel for effective racking. Fining techniques and agents improve the color, odor, flavor, stability and mouthfeel of the finished product – along with many additional, subtle, benefits. ![]() Properly clarifying your wine provides much more benefit than simply improving its visual appearance.
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