Wine fining agents are specific products used for the clarification and stabilization of musts during harvest and wines during aging. Clarification is a crucial step in wine production, and enological fining agents can be used for many purposes. For instance, fining agents improve the clarity and filterability of musts and wines, preventing cloudiness and the formation of sediments in the bottle. Additionally, they can correct the color of the wine, eliminate off-odors and flavors, and remove unwanted substances, enhancing the organoleptic profile.
Each fining agent has specific properties and reacts with different wine compounds based on its chemical characteristics, molecular weight, and charge. Protein-based fining agents, both of animal and vegetable origin, are particularly effective for these purposes. Natural plant-based protein fining agents are increasingly appreciated for their compatibility with the needs of those seeking sustainable and environmentally friendly solutions.
Enartis offers a wide range of wine fining agents, which include not only the classic organic fining agents (animal and plant-based proteins) and inorganic ones, but also specific formulations for clarification, must flotation, and selective removal of unwanted compounds. With these enological fining agents, producers can optimize the quality of their wines, meeting specific production and organoleptic needs.