Comparison Between Traditional Fining and Plant-Based Fining Agents
Paolo De Censi,* Chanel Madison, Stella Sommer,
and Qun Sun
*CSU Fresno, 4834 E. Gettysburg Avenue Apt 102, Fresno, CA, 93726
(Paolodec@mail.fresnostate.edu)
Fining agents are employed in modern winemaking for different purposes: they decrease astringency, soften bitterness, reduce color, and remove substances responsible for haze formation. The particle size of these undesirable substances is not large enough to be removed by filtration and need a chemical treatment to be eliminated later by precipitation or filtration. However, some fining agents may face increasing challenge in consumer acceptability. For example, gelatin, egg whites, and casein are food allergens and are of animal origin. An increased awareness about the impact of the western diet on global warming has convinced many people to change their habits in food consumption, with a growing number of them embracing the vegan philosophy. The objective of this study was to compare traditional fining agents to plant-based agents in treatment efficacy and their impact on wine quality. A total of seven agents were tested in four wines: Albarinho, Chardonnay, Zinfandel, and Touriga nacional.
Funding Support: California State University Fresno
