Topic: Clarity-and-Filtration

29 result(s).

Get Crystal Clear About Filtration

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If you want to serve a crystal clear and microbial stable wine, it will require filtration. Explore the “how” and “why” of wine filtration, along with the equipment needed to do it.

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Fin(d)ing Clarity in the Five S’s

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When it comes to clarifying your wine kit, there are five “S’s” that will guide your way: Start, stir, smash, sweep, and suppress.

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Fining Red Wines

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Red wines are typically not fined as often as white wines, to which we often add bentonite in order to remove potentially haze-causing proteins. The tannin from the skins of red wines

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Natural Fining For White and Rosé Wines

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Well, an old-timer winemaker I used to work with would say, “The most natural fining agent for any wine is time.” What he meant was that with time, solids fall out, proteins

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Mellowing A Big Wine

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Even my “purist” winemaking friends usually aren’t opposed to doing a little egg white fining when it comes to smoothing out the rough edges on their big reds. It’s an ancient and

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Fun With Wine Filtration

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The fun of filtration! I’ll deliver the bad news to you and my readers first by telling you that really no matter how tight of a pore size you use to filter

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Fining Your Way to Clear Wine

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Fining of wine is the addition of one substance to remove another. This basic definition often stretches to include adding more than one substance at a time, stabilizing wine without necessarily removing

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Year in a Life of a Wine Part V (Cellar Work)

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In the fifth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, the wines are put through malolactic fermentation and cold stabilized.

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Understanding Bentonite

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Wine, as I’ve often written, is a complex chimerical soup. Wine naturally contains lots of different amino acids and some of those amino acids are in long-chain form and actually are proteins.

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Year in a Life of a Wine Part XI (Bulk Aging and Bottling)

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In the final installment of our year-long series, the wines are bulk aged, oaked, and bottled.

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Using Enzymes in Country Wines

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Beyond basic pectic enzymes to increase juice yield and improve clarity, I have not seen much mention of enzyme use in country fruit wines. To be sure, most of the commercial enzyme

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Fining for Beginners

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Learn the ins and outs of fining wine and the options to choose from.

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Clearing A 23-Year-Old Concord Wine

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Since 1992 (over 20 years) is quite a long time to store bottled wine. If you go to a supermarket or liquor store, you’ll notice that most red wines currently on the

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

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Egg whites are an ancient, traditional and natural additive and are sometimes used to pull excessive tannins out of wine in a gentle treatment process known as “fining.” Practiced for centuries all

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Egg White Fining, Malolactic Levels: Wine Wizard

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Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites? Bob McKee Tucker, Georgia Egg whites are an ancient, traditional and natural additive and are sometimes

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Egg White Fining, Overoaking: Wine Wizard

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Using egg whites I’m making a white wine and want to add egg white to help with the fining before my last racking. Is there any information on how to do the


Cloudy Fruit Wine, Macerating Whites: Wine Wizard

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Clarifying elderflower wine I made some elderflower wine last year and have now decanted it into bottles. It is very cloudy. What would you recommend to make it clear, please? Huw M.

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Chitosan, dry climate grapes: Wine Wizard

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Shellfish and chitosan We’ve all heard of comments about sulfites or phenolic compounds causing headaches, but I use chitosan and kielsosol for clarifying agents. Chitosan is made from shellfish byproducts — could

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A Clearer Understanding of Fining Agents

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The first thing you notice when someone hands you a glass of wine is its color and clarity. We all expect wine to look clear and appealing and there are many ways

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How do you sterile filter your wine?

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Dear Wine Wizard, I have a 2003 Chardonnay aging in my garage. I have about 65 gallons, which I initially fermented at about 40 degrees F (4 degrees C) for four months


Is it possible for a plastic fermenter to impact the effectiveness of isinglass as a fining agent?

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Dear Wine Wizard, I used isinglass as a clarifier in my Viognier. I have it in a 55-gallon plastic food-grade barrel. It started to settle out some of the particles but never

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Is filtering good or bad for your wine?

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Dear Wine Wizard: I have read several sources that discourage the filtering (at 0.45 microns or less) of wine prior to bottling. They argue that flavors are stripped away by the filter.


Using Fining Agents

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Pesky cloudy wines! Sediments in the bottle! There is nothing more frustrating to home winemakers than a wine that will not clear or that continues to throw sediments in the bottle. Making


Build a Filter Clamp: Projects

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Plate filtration systems are popular among home winemakers. These systems use disposable filter plates with a filter selectivity that usually ranges from 0.5–6.0 microns. The filter plates must be changed every so

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I added oak beans to several different batches of wine at the same time. Only my Chardonnay turned milky and hazy while the other wines were clear. Do you have any idea what happened?

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Dear Wine Wizard, After I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup

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