Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove organic compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable 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 whites, blood, milk, isinglass, and Irish moss. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolyase, PVPP, kieselsol (colloidal silica), copper sulfate, dried albumen (egg whites), hydrated yeast, and activated carbon.[1]
- ^ López, Sebastián; Castro, Remedios; García, Esmeralda; Pazo, Jose S.; Barroso, Carmelo G. (2001-06-01). "The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine". European Food Research and Technology. 212 (6): 671–675. doi:10.1007/s002170100300. ISSN 1438-2385.