Page 18 - Grapevine July-Aug 2020

In The Winery

Protein Fining Trials Step by Step

By: Thomas J. Payette, Winemaking Consultant
F ining trials on white, blushes and some rose such point the internal winery lab technician feels

comfortable doing the test on his or her own.
wines can be critical to determine the least
amount of bentonite needed to achieve heat
stability or protein stability. Other fruit wines may Why Fine?
need fining also.
It is important to do bentonite fining trials on
The most difficult part of fining trials is to have an even perfectly clear wine. These perhaps perfect-
understanding of working with such small volumes ly clear wines may contain proteins that, when
of wines in the lab and how to apply the trial cal- becoming warm or hot, may denature and form
culations to the larger tanks. Once one has a clear a haze, cloudiness or even sediment in your bot-
understanding and methodology the tasks become tled wine. Although your winery is generally very
easier. It may take several fining trials under ones cool you must anticipate “outside abuse” of your
belt before it becomes second nature and the task product and protect it because anything wrong in a
becomes “a piece of cake.” It is recommended an bottle with your label on it – reflects poorly on your
outside lab be used to mirror your winery lab until winery.

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