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10. Clarification and Stabilization Treatments: Fining Wine

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch10

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Clarification and Stabilization Treatments: Fining Wine, in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch10

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

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CHAPTER TOOLS

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Keywords:

  • treating wine;
  • spontaneous clarification;
  • particle sedimentation in suspension;
  • racking - role and techniques;
  • racking techniques;
  • protein fining theory;
  • fining techniques;
  • bentonite treatment;
  • water-soluble polyvinylpyrrolidone (PVP)

Summary

This chapter contains sections titled:

  • Treating wine

  • Sedimentation of particles in suspension

  • Racking: role and techniques

  • Theory of protein fining

  • Tannin-protein interactions

  • Effect of fining on the organoleptic quality of wine: concept of overfining

  • Products used in fining

  • Fining techniques

  • Bentonite treatment

  • Miscellaneous clarification treatments

  • References

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