Page 18 - Grapevine NovDec 2020

In The Winery

winemakers report not needing to “remove to
improve” but dialing in with items such as pictured
here. This is an ever expansive group of items with
new items being added quickly. Keeping in mind
they are new we don’t know all of the long term
ramifications of their use.

Bottom line whether looking to fine or add – trials
in the laboratory are essential and waiting to taste
and test those trials can be beneficial so the wine
and agents can “marry” and then allow the wine
glass to show better what the results are and will
be.

Other Helpful Tips with Fning Agents

Make sure the wines or juices are low in Carbon
Dioxide gas since the bubbles may attach to the
fining agents preventing them from settling in the
tank or lab beaker.

All fining agents should be fresh and free of off or
undesirable aromas and flavors. Use cellar batches
so results match.

PH affects the rate of settling – lower pH wines
Winemaking Consultant settle faster in almost all cases of fining.

Thomas J. Payette The ultimate goal of a fining trial is to use the

“Winemaker of the Year” least amount of fining agent possible to achieve a
desired improvement to a wine or a desired stabil-
Over 25 Years Experience ity, such as protein and heat stability, needed prior
to bottling.
Tom Payette, a premier
hands on and analytical Conclusion
winemaking consultant,
serves clients throughout
the United States. After reading this article, if your winery does not
currently seek improved wines through fining trials,
From the construction sit down for about one hour and start to develop a
of your business to the
cork in your bottle to plan with a calculator. Think of how you can per-
your consumers. form fining trials in your lab and set aside future
time to work with your plan. You will be amazed
Call Thomas or check at how much refining can be done to wine and
his website for more
information... how easy it really is. Make this a part of your work
improvement program this year! Give it a shot!

Phone: 540-672-0387 If you would like more information, please con-

www.winemakingconsultant.com tact me (Tom Payette) at 540-672-0387.

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