Plant Proteins: Allergen-free Alternatives to Fining Agents of Animal Origin
To attain stable wines ready for bottling, Enartis has developed a range of allergen-free and vegan fining agents enhanced with chitosan for protein and colloidal stabilization. They also improve organoleptic quality of wine.
An effective clarification strategy is required before bottling to avoid haziness or precipitations caused by the lack of suspended compound elimination and wine stability such as protein, tartrate, and color stabilization.
To avoid protein and colloid interaction with the use of stabilizer colloids and to correct sensorial defects, Enartis offers various allergen-free products that are effective alternatives to the classic use of animal origin fining agents such as gelatin, egg albumin, casein, and isinglass. They produce high-quality, traditional wines that meet the growing demands from all kinds of consumers.
WHY USE PLANT-BASED FINING TREATMENTS?
– To eliminate unwanted compounds, thus improve wine quality.
– To acheive protein stability of rosé and white wines. Colloids interact with proteins so it is imperative to check wine protein stability and be sure wine is well below the maximum stability limit, whatever the analytical method used.
– To ensure color stability in red wines and rosés with high color intensity. Unstable color must be removed with fining or stabilized with gum Arabic addition.
– To improve filterability.
Good fining allows for the removal of solids and compounds that naturally affect wine filterability and make wine suitable for the use of stabilizing colloids. Using these products improve wine stability, sensory properties, filterability and shelf life.
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Allergen free products
Claril ZW
Claril ZW was designed for the clarification of white and rosé wines before tartaric stabilization with colloids (Zenith range) before bottling. Due to its capacity to eliminate unstable proteins, it helps reduce the final bentonite dosage.
Characteristics:
– removes proteins and unstable colloids
– improves clarity and filterability
– improves wine shelf-life
Download the technical data sheet
Claril ZR
Claril ZR is a vegan fining agent created to prepare red wines for color and tartaric stabilization.
Characteristics:
– improves clarity
– removes colloids and unstable color compounds while respecting the color intensity of wine
– removes astringency, bitterness and dryness
– improves aromatic freshness and reduces off-aromas including reductive characters
– increases wine shelf-life
Download the technical data sheet
Claril QY
Claril QY is a new, complex fining agent composed of inactivated yeast and pre-activated chitosan that responds to the current market trend of avoiding the use of potential allergens and ingredients of animal origin.
Characteristics:
– effective fining capacity
– reduce astringency
– improve sensory characteristics
– remove unstable color compounds while respecting color intensity
Download the technical data sheet
Claril SMK
Claril SMK is a new, plant-based fining agent developed to mitigate the impact of smoke exposure in all types of wine.
Characteristics:
– removes compounds associated with smoke with very low impact on color and phenolic content
– clarifies wine, allowing the removal of fining material simply by racking
– restores fruity characters and freshness, reducing the “ashy” and bitter aftertaste common in smoke affected wines
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