Finings are substances that are usually added at or near the completion of the processing of
brewing wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
,
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, and various nonalcoholic juice beverages. They are used to remove
organic compound
In chemistry, organic compounds are generally any chemical compounds that contain carbon-hydrogen or carbon-carbon bonds. Due to carbon's ability to catenate (form chains with other carbon atoms), millions of organic compounds are known. T ...
s, either to improve clarity or adjust
flavor or
aroma
An odor (American English) or odour ( Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their se ...
. The removed compounds may be
sulfides,
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
s,
polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some o ...
s,
benzenoids, or copper
ion
An ion () is an atom or molecule with a net electrical charge.
The charge of an electron is considered to be negative by convention and this charge is equal and opposite to the charge of a proton, which is considered to be positive by conve ...
s. Unless they form a stable
sediment
Sediment is a naturally occurring material that is broken down by processes of weathering and erosion, and is subsequently transported by the action of wind, water, or ice or by the force of gravity acting on the particles. For example, sa ...
in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.
The term “finings” is a
mass noun rather than a plural.
Substances used as finings include
egg whites,
blood
Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the cir ...
,
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...
,
isinglass
Isinglass () is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes.
The ...
, 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
Bentonite () is an absorbent swelling clay consisting mostly of montmorillonite (a type of smectite) which can either be Na-montmorillonite or Ca-montmorillonite. Na-montmorillonite has a considerably greater swelling capacity than Ca-m ...
,
gelatin,
casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins ( αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in hum ...
,
carrageenan
Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. T ...
,
alginate
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ...
,
diatomaceous earth,
pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozy ...
,
pectolyase
Pectin lyase (), also known as pectolyase, is a naturally occurring pectinase, a type of enzyme that degrades pectin. It is produced commercially for the food industry from fungi and used to destroy residual fruit starch, known as pectin, in wine ...
,
PVPP, kieselsol (
colloidal silica {{Unreferenced, date=November 2021Colloidal silicas are suspensions of fine amorphous, nonporous, and typically spherical silica particles in a liquid phase. It may be produced by Stöber process from Tetraethyl orthosilicate (TEOS).
Properties
U ...
),
copper sulfate Copper sulfate may refer to:
* Copper(II) sulfate, CuSO4, a common compound used as a fungicide and herbicide
* Copper(I) sulfate
Copper(I) sulfate, also known as cuprous sulfate, is an inorganic compound with the chemical formula Cu2 SO4. It ...
, dried
albumen
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms aro ...
(egg whites),
hydrated
Drinking is the act of ingesting water or other liquids into the body through the mouth, proboscis, or elsewhere. Humans drink by swallowing, completed by peristalsis in the esophagus. The physiological processes of drinking vary widely among o ...
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
, and
activated carbon.
Actions
Finings’ actions may be broadly categorized as either
electrostatic
Electrostatics is a branch of physics that studies electric charges at rest ( static electricity).
Since classical times, it has been known that some materials, such as amber, attract lightweight particles after rubbing. The Greek word for amb ...
,
adsorbent
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. This process creates a film of the ''adsorbate'' on the surface of the ''adsorbent''. This process differs from absorption, in which a f ...
,
ionic, or
enzymatic
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...
.
The
electrostatic
Electrostatics is a branch of physics that studies electric charges at rest ( static electricity).
Since classical times, it has been known that some materials, such as amber, attract lightweight particles after rubbing. The Greek word for amb ...
types comprise the vast majority; including all but
activated carbon, fining yeast,
PVPP,
copper sulfate Copper sulfate may refer to:
* Copper(II) sulfate, CuSO4, a common compound used as a fungicide and herbicide
* Copper(I) sulfate
Copper(I) sulfate, also known as cuprous sulfate, is an inorganic compound with the chemical formula Cu2 SO4. It ...
,
pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozy ...
and
pectolase. Their purpose is to selectively remove
proteins,
tannins
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
The term ''tannin'' (from Anglo-Norman ''tanner'', f ...
(polyphenolics) and coloring particles (melanoidins). They must be used as a
batch technique, as opposed to
flow-through processing methods such as
filter
Filter, filtering or filters may refer to:
Science and technology
Computing
* Filter (higher-order function), in functional programming
* Filter (software), a computer program to process a data stream
* Filter (video), a software component tha ...
s. Their particles each have an
electric charge
Electric charge is the physical property of matter that causes charged matter to experience a force when placed in an electromagnetic field. Electric charge can be ''positive'' or ''negative'' (commonly carried by protons and electrons respe ...
which is attracted to the oppositely charged particles of the
colloidal
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
dispersion
Dispersion may refer to:
Economics and finance
* Dispersion (finance), a measure for the statistical distribution of portfolio returns
* Price dispersion, a variation in prices across sellers of the same item
*Wage dispersion, the amount of variat ...
that they are breaking. The result is that the two substances become bound as a stable
complex
Complex commonly refers to:
* Complexity, the behaviour of a system whose components interact in multiple ways so possible interactions are difficult to describe
** Complex system, a system composed of many components which may interact with each ...
; 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
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. This process creates a film of the ''adsorbate'' on the surface of the ''adsorbent''. This process differs from absorption, in which a f ...
types of finings in use are
activated carbon and specialized fining yeasts. Although
activated carbon may be implemented as a flow-through
filter
Filter, filtering or filters may refer to:
Science and technology
Computing
* Filter (higher-order function), in functional programming
* Filter (software), a computer program to process a data stream
* Filter (video), a software component tha ...
, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove
benzenoid compounds and all classes of
polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some o ...
s non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as
adsorption
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. This process creates a film of the ''adsorbate'' on the surface of the ''adsorbent''. This process differs from absorption, in which ...
agents. Consisting of approximately 30%
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
, yeast cell walls have a
chemical affinity In chemical physics and physical chemistry, chemical affinity is the electronic property by which dissimilar chemical species are capable of forming chemical compounds. Chemical affinity can also refer to the tendency of an atom or compound to co ...
with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess
copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
ions
An ion () is an atom or molecule with a net electrical charge.
The charge of an electron is considered to be negative by convention and this charge is equal and opposite to the charge of a proton, which is considered to be positive by conven ...
(greater than 0.5 mg/L) when copper sulfate is used to bind selected
volatile sulfur compounds (VSCs).
The ionic finings are copper sulfate and
PVPP. When dissolved in aqueous beverages, copper sulfate's copper ions can
chemically bind undesirable
sulfides. The resulting
complexes must be removed by other finings. The action of
PVPP appears to be through the formation of
hydrogen bonds between its
carbonyl
In organic chemistry, a carbonyl group is a functional group composed of a carbon atom double-bonded to an oxygen atom: C=O. It is common to several classes of organic compounds, as part of many larger functional groups. A compound containi ...
groups and the phenolic hydrogens of the
polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some o ...
s. It attracts the low
molecular weight
A molecule is a group of two or more atoms held together by attractive forces known as chemical bonds; depending on context, the term may or may not include ions which satisfy this criterion. In quantum physics, organic chemistry, and bioch ...
polyphenols rather than the condensed
tannins
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
The term ''tannin'' (from Anglo-Norman ''tanner'', f ...
and leucanthocyanins that are removed by
gelatin.
The
enzymatic
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...
finings are
pectin and
pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozy ...
. They aid in destroying the large
polysaccharide molecule named
pectin, which otherwise causes haze in fruit wines and juices. They are among the few finings that are added ''before'' juices are
fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
.
Nutritional concerns
Unfortunately, beneficial
antioxidant flavonoids are removed by some finings.
Quercetin
Quercetin is a plant flavonol from the flavonoid group of polyphenols. It is found in many fruits, vegetables, leaves, seeds, and grains; capers, red onions, and kale are common foods containing appreciable amounts of it. It has a bitter flavor ...
is removed from red wines via the finings
gelatin,
casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins ( αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in hum ...
, and
PVPP to reduce
astringent
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian pla ...
flavors. If other fining methods are used, the quercetin remains in the wine. Similarly the
catechin
Catechin is a flavan-3-ol, a type of secondary metabolite providing antioxidant roles in plants. It belongs to the subgroup of polyphenols called flavonoids.
The name of the catechin chemical family derives from ''catechu'', which is the tanni ...
flavonoids are removed by
PVPP and other finings that target
polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some o ...
ic compounds.
Vegetarianism concerns
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
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
,
vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter.
Vegetariani ...
, or neither, unless the producer or seller chooses to label it as such. The website ''Barnivore'' maintains an international database of wines and beers, classifying each as "Vegan Friendly" or "Not Vegan Friendly"
See also
*
Clarifying agent Clarifying agents are used to remove suspended solids from liquids by inducing flocculation, causing the solids to form larger aggregates that can be easily removed after they either float to the surface or sink to the bottom of the containment vess ...
*
Clarification and stabilization of wine#FiningBeer Clarifying Agent Wine Clarifying Agent
References
External links
by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002
Bentonite Fining of Juice and Wine by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988
Colloidal stabilisation of beer The Brewer International, Jan 2002
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]
Fining by Ben Rotter
by C.G.B. Cole
Brewing ingredients
Winemaking