Page 19 - Grapevine July-Aug 2020

In The Winery

Below is a list of equipment and instructions to 10. Stir plate with magnetic stir bars
perform your own trials in your winery lab.
11. Good scales to weight fining agent / bentonite

12. Good eyesight or a Nephelometer (optional)

13. Distilled water or tap water (non-chlorinated)
for mixing bentonite.

14. Graduated cylinder ( 100 milliliter )

15. Pipettes 1ml, 2ml, 3 ml, 4ml, 5ml. Or serologi-
cal (preferred).

16. Crock pot cooker or similar

17. Wine glasses – don’t forget the wine glass!

Agents should be made fresh each time a fining
trial is to be performed or kept less than a month
at room temperature. Always remix the bentonite
slurry before using in a trial. Use bentonite directly
from the cellar to make sure the trial will match/
reflect the desired reaction in the wine tank. If dif-
ferent batches of bentonite are used in the lab and
cellar - the results may vary.

Equipment Needed:

Most winery labs have the basics and one should
be able to acquire these additional items with little
financial outlay. Here is a list of basics.

Protein Fining Trials Step by Step 1. Bentonite from your cellar bulk fining agents.

2. 375 milliliter screw cap wine bottles (splits) –
By: Thomas J. Payette, Winemaking Consultant may reuse these.

3. 500 ml beakers

4. 500 ml Erlenmeyer flasks

5. Millipore filter apparatus plus ample 0.45
micron filters.

6. 545 DE as a filter aid, if needed

7. Vacuum source for filter

8. 20 x 150 mm test tubes with screw caps

9. Test tube rack holder or coffee cup

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