# Finings > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Finings > Markdown URL: https://mediated.wiki/source/Finings.md > Source: https://en.wikipedia.org/wiki/Finings > Source revision: 1334910302 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Clarifying agents with many uses}} thumb|Adding finings to a cask of beer '''Finings''' are substances that are usually added at or near the completion of the processing of making [wine](/source/wine), [beer](/source/beer), and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust [flavor](/source/Flavor_(taste)) or [aroma](/source/aroma). The removed compounds may be [sulfide](/source/sulfide)s, [protein](/source/protein)s, [polyphenol](/source/polyphenol)s, [benzenoids](/source/aromatic_hydrocarbon), or copper [ion](/source/ion)s. Unless they form a stable [sediment](/source/sediment) in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture. Substances used as finings include [egg white](/source/egg_white)s, [blood](/source/blood), [milk](/source/milk), [isinglass](/source/isinglass), and [Irish moss](/source/Chondrus_crispus). These are still used by some producers, but more modern substances have also been introduced and are more widely used, including [bentonite](/source/bentonite), [gelatin](/source/gelatin), [casein](/source/casein), [carrageenan](/source/carrageenan), [alginate](/source/alginate), [diatomaceous earth](/source/diatomaceous_earth), [pectinase](/source/pectinase), [pectolyase](/source/pectin_lyase), [PVPP](/source/Polyvinylpolypyrrolidone), kieselsol ([colloidal silica](/source/colloidal_silica)), [copper sulfate](/source/copper_sulfate), dried [albumen](/source/albumen) (egg whites), [hydrated](/source/Tissue_hydration) [yeast](/source/yeast), and [activated carbon](/source/activated_carbon).{{Cite journal |last=López |first=Sebastián |last2=Castro |first2=Remedios |last3=García |first3=Esmeralda |last4=Pazo |first4=Jose S. |last5=Barroso |first5=Carmelo G. |date=2001-06-01 |title=The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine |url=https://doi.org/10.1007/s002170100300 |journal=European Food Research and Technology |language=en |volume=212 |issue=6 |pages=671–675 |doi=10.1007/s002170100300 |issn=1438-2385|url-access=subscription }} ==Actions== Finings’ actions may be broadly categorized as either [electrostatic](/source/electrostatic), [adsorbent](/source/adsorbent), [ionic](/source/ionic_bond), or [enzymatic](/source/enzymatic). The [electrostatic](/source/electrostatic) types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase. Their purpose is to selectively remove proteins, [tannins](/source/tannins) (polyphenolics) and coloring particles (melanoidins). They must be used as a [batch technique](/source/batch_production), as opposed to [flow-through processing](/source/continuous_production) methods such as [filter](/source/Filter_(chemistry))s. Their particles each have an [electric charge](/source/electric_charge) which is attracted to the oppositely charged particles of the [colloidal](/source/colloidal) [dispersion](/source/dispersion_(materials_science)) that they are breaking. The result is that the two substances become bound as a stable [complex](/source/complex_(chemistry)); their net charge becoming neutral. Thus the agglomeration of a semi-solid follows, which may be separated from the beverage either as a floating or settled mass. The only [adsorbent](/source/adsorbent) types of finings in use are [activated carbon](/source/activated_carbon) and specialized fining yeasts. Although activated carbon may be implemented as a flow-through filter, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. Activated carbon can remove [benzenoid compounds](/source/aromatic_hydrocarbon) and all classes of [polyphenol](/source/polyphenol)s non-specifically, either completely or partially, thus decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as [adsorption](/source/adsorption) agents. Consisting of approximately 30% protein, yeast cell walls have a [chemical affinity](/source/chemical_affinity) with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected [volatile sulfur compounds](/source/organosulfur_compounds) (VSCs).Wine/Enology Notes #85, by Bruce Zoecklein, 22 Jan 2004, Virginia Cooperative Extension Service {{cite web |url=http://www.fst.vt.edu/extension/enology/EN/85.html |title=Enology Notes #85 - Wine Enology Grape Chemistry Lab at Virginia Tech |access-date=2007-05-15 |url-status=dead |archive-url=https://web.archive.org/web/20060901093320/http://www.fst.vt.edu/extension/enology/EN/85.html |archive-date=2006-09-01 }} The ionic finings are copper sulfate and PVPP. When dissolved in aqueous beverages, copper sulfate's copper ions can [chemically bind](/source/chemical_bond) undesirable sulfides. The resulting [complexes](/source/complex_(chemistry)) must be removed by other finings. The action of PVPP appears to be through the formation of [hydrogen bonds](/source/hydrogen_bonds) between its [carbonyl](/source/carbonyl) groups and the phenolic hydrogens of the polyphenols. It attracts the low molecular weight polyphenols rather than the condensed tannins and [leucoanthocyanins](/source/Leucoanthocyanidin) that are removed by gelatin.[http://www.makewine.com/makewine/fining.html Fining & Clarifying Agents, by Terry Rayner] {{webarchive|url=https://web.archive.org/web/20060616062535/http://makewine.com/makewine/fining.html |date=2006-06-16 }} The enzymatic finings are pectic and pectinase. They aid in destroying the large [polysaccharide](/source/polysaccharide) molecule named [pectin](/source/pectin),{{Cite web |title=Using Pectic Enzymes |url=https://winemakermag.com/article/using-pectic-enzymes |access-date=2024-04-20 |website=WineMakerMag.com |language=en-US}} which otherwise causes haze in fruit wines and juices. They are among the few finings that are added ''before'' juices are [fermented](/source/fermentation_(wine)). ==Nutritional concerns== Unfortunately, beneficial [antioxidant](/source/antioxidant) [flavonoid](/source/flavonoid)s are removed by some finings. [Quercetin](/source/Quercetin) is removed from red wines via the finings gelatin, casein, and PVPP to reduce [astringent](/source/astringent) flavors. If other fining methods are used, the quercetin remains in the wine.{{cite web|url=http://www.diet-and-health.net/Supplements/Quercetin.html|title=Quercetin - Quercetin - Anti-tumor Activity Helps Fight Cancer - Diet and Health.net|work=diet-and-health.net|url-status=dead|archive-url=https://web.archive.org/web/20070928193057/http://www.diet-and-health.net/Supplements/Quercetin.html|archive-date=2007-09-28}} Similarly the catechin flavonoids are removed by PVPP and other finings that target polyphenolic compounds. ==Vegetarianism concerns== {{main|Vegetarianism and wine|Vegetarianism and beer}} Since some finings are animal products and others are not, it can be difficult for consumers to find out whether a particular wine or beer is [vegan](/source/vegan), [vegetarian](/source/vegetarian), or neither, unless the producer or seller chooses to label it as such.{{Cite web|title=About Vegan Wine {{!}} What is it and why isn't all wine vegan?|url=https://www.veganwinebox.co.uk/vegan-wine/|access-date=2020-09-11|website=Vegan Wine Box|language=en-GB|archive-date=2020-08-12|archive-url=https://web.archive.org/web/20200812185504/https://www.veganwinebox.co.uk/vegan-wine/|url-status=dead}} The website ''Barnivore'' maintains an international database of wines and beers, classifying each as "Vegan Friendly" or "Not Vegan Friendly"{{cite news|last=Smith |first=Stacey |date=16 January 2018 |title=10 best vegan wines |work=[The Independent](/source/The_Independent) |url=https://www.independent.co.uk/extras/indybest/food-drink/wine/best-vegan-wine-list-sweet-cheap-tasting-sparkling-organic-uk-red-a8161866.html |access-date=17 March 2021}} ==See also== *[Clarifying agent](/source/Clarifying_agent) * [Clarification and stabilization of wine#Fining](/source/Clarification_and_stabilization_of_wine) *[https://www.chemozyme.com/product/extrafine/ Beer Clarifying Agent] {{Webarchive|url=https://web.archive.org/web/20180921153043/https://www.chemozyme.com/product/extrafine/ |date=2018-09-21 }} *[https://www.chemozyme.com/product/winefine/ Wine Clarifying Agent] {{Webarchive|url=https://web.archive.org/web/20180921114903/https://www.chemozyme.com/product/winefine/ |date=2018-09-21 }} ==References== {{reflist}} ==External links== * [https://web.archive.org/web/20060901093452/http://www.fst.vt.edu/extension/enology/EN/46.html Enology Notes #46], by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002 * [https://web.archive.org/web/20070815143217/http://www.fst.vt.edu/extension/enology/downloads/bentonite01.pdf Bentonite Fining of Juice and Wine], by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988 * [http://www.brewerylane.com/finings.html Common Wine and Beer Finings] * [https://web.archive.org/web/20071021124353/http://www.ibd.org.uk/igbsite/business/training/files/Timscourses/tech%20summ%20January%20.pdf Colloidal stabilisation of beer], The Brewer International, Jan 2002 * [http://www.uark.edu/depts/ifse/grapeprog/articles/nmc14wg.pdf Fining Agents for Wine] {{Webarchive|url=https://web.archive.org/web/20060913181405/http://www.uark.edu/depts/ifse/grapeprog/articles/nmc14wg.pdf |date=2006-09-13 }}, by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995] * [http://www.brsquared.org/wine/Articles/fining.htm Fining], by Ben Rotter * [http://www.gelatin.co.za/fining.htm The Use of Gelatin In Wine Fining], by C.G.B. Cole Category:Brewing ingredients Category:Winemaking --- Adapted from the Wikipedia article [Finings](https://en.wikipedia.org/wiki/Finings) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Finings?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.