The purpose of adding Winefine Isinglass Finings to wine is to reduce astringency, remove higher molecular proteins that can cause haze formation. Winefine is best known for its gentle nature as it does not strip flavour from the wine.
Winefine Isinglass Finings can be added to the wine twice. The first time round, it is added in the beginning of clarification to remove the suspensoids. It is then added again post fermentation. Winefine accelerates the fall-out of yeast cells and other impurities. It absorbs the long chained tannins to reduce astringency and polymeric phenols that contain 50-70% colour pigments. The use of Winefine lends brilliancy to the colour and fullness to the wine.
800 grams / 10,000 Litres of wine.
a. Take 800 grams of Winefine Isinglass Finings, add adequate quantity of soft chilled water to make it into honey-like consistency.
b. Keep the paste for 48 hours between 15 – 20 degrees centigrade. This process ensures faster hydrolysis due to the low pH count (2 to 26).
c. Add soft chilled water using a homogenizer to make a volume of 8 litres.
d. After fermentation, the Winefine solution is added to the wine while stirring/ dosing. It will produce a thin layer of fine sediment, as the last of the suspended solids precipitate to the bottom. Rack the wine within 1-2 weeks.
a. Reduces the harshness and bitterness in Whites and Rose.
b. Reduces unwanted aromas.
c. Strips out the browning pigmentation caused by oxidation.
d. Removes permanently suspended particles.
e. Adds lustre and polish to the wines appearance.
f. Winefine has proved to the best clarifying agent in the market as the concentration of collagen results in the most effective clarification, in a shorter period of time.
At Chemozyme we sell Isinglass Finings which is added to the beer or wine at the end of fermentation as a clarifying agent. We deal into Clearfine Isinglass Finings, Extrafine Isinglass Finings, Craftfine Isinglass Finings, Winefine Isinglass Finings for beer and wine. Free samples are available on inquiry.
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