Lecture 16: Fining. Reading Assignment: Text, Chapter 7, pages 279-289.

Slides:



Advertisements
Similar presentations
Unit: Chemical Interactions Chapter 8: Solutions When substances dissolve to form solutions, the properties of the mixture change. 8.1: A solution is a.
Advertisements

Vegan Winemaking From Juice To Bottle. Why Vegan? Marketing – Vegan wines appeal to a broader range of consumers Consumers with plant based diets often.
VEN124 Section V Post-Fermentation Processing. Lecture 14: Clarification and Filtration and the Compositional Adjustment of Wine.
Coagulation CE 547. Overview Turbidity in surface waters is caused by colloidal clay particles. Color in water is caused by colloidal forms of Fe, Mn,
Oxidative/Reductive Taints Linda F. Bisson Department of Viticulture and Enology University of California, Davis.
Paper and Thin layer Chromatography
Solutions Solution Solute Solvent
LECTURE 10 Introduction to some chemical properties of soils : Factors affecting plant growth (2)
Arnold’s Food Chemistry
Calculating wet topsoil pile weight Calculate the moisture content (w): w = [(g water) / (g dry soil)] x 100 = % Calculate dry topsoil weight using Db.
Introduction to Winemaking Part 5: Aging, Clarification and Bottling Dr. James Harbertson Extension Enologist Washington State University.
Lecture 15: Post-Fermentation Cellar Operations: Wine Stability.
Lecture 17: Aging. Reading Assignment: Text, Chapter 10, pages
Winemaking Decisions and Wine Composition: Overview Linda F. Bisson Department of Viticulture and Enology University of California, Davis.
Foundations of Physics
Chapter 21.2 Learning Goals  Explain how solutions are formed.  Define solubility and interpret solubility graphs.  Describe factors that affect the.
CHAPTER 6 – THE CHEMISTRY OF LIFE
Chemistry Lecture Text Chapter 2. Chemistry in Physiology Physiology requires some familiarity with basic chemistry –atomic and molecular structure –chemical.
The Fundamentals of Fining Linda F. Bisson Department of Viticulture and Enology, UCD.
Chapter 6 Solutions, Acids, and Bases
UNIT SEVEN: Earth’s Water  Chapter 21 Water and Solutions  Chapter 22 Water Systems  Chapter 23 How Water Shapes the Land.
Water & pH Packet #7 Chapter #2. Introduction Most abundant liquid in the world Makes up at least half of all living organisms and up to 95% of some species.
1 Waste Treatment, Chemical ENVE Why Treat Waste Have a RCRA Waste –TSDS –Treat instead of disposal, landfill –Treat before disposal Or treat in.
SOLUTIONS Chapter Nineteen: Solutions  19.1 Water  19.2 Solutions  19.3 Acids, Bases, and pH.
Water and the Fitness of The Environment Polarity Effect on Environment Effect on Living Things Water as a Solvent pH and Living Things.
The Nature of Molecules Chapter 2. 2 Atomic Structure All matter is composed of atoms. Understanding the structure of atoms is critical to understanding.
Chapter 7 Review Acids, bases, and solutions. In this solution what is the solvent and what is the solute.
Chapter 15: Water and Aqueous Systems
The Chemistry of Life Water: Acids, Basis, & pH copyright cmassengale.
Solubility  Explain how solutions are formed.  Define solubility and interpret solubility graphs.  Describe factors that affect the concentration of.
Phase Interactions Objective –to understand the chemical principles, significance and application of Phase changes in Environmental Engineering. Phase.
Chemical Issues During Aging Linda F. Bisson Department of Viticulture and Enology University of California, Davis.
Chapter 2-3 Water and Solutions
Winemaking in the Classroom 3 Clarification, Finishing and Bottling Sirromet Wines Pty Ltd Mount Cotton Rd Mount Cotton Queensland, Australia 4165.
 Chapter 3 Water & The Fitness of the Environment.
Happy Wednesday 9/2/15 Hand in Mealworm lab Chemistry Quiz
 Denaturation; It is a process that leads to the protein losing its native 3 dimensional confirmation to a random confirmation without affecting its.
KEY CONCEPT Water’s unique properties allow life to exist on Earth.
Water and Aqueous Systems Chapter 17. Objectives 1.Describe the hydrogen bonding that occurs in water 2.Explain the high surface tension and low vapor.
Solutions Section Solutions Solutions are homogeneous mixtures containing two or more substances called the solute and the solvent. The solvent.
1 Gravimetric Analysis. 2 Gravimetric analysis is the quantitative determination of analyte concentration through a process of precipitation of the analyte,
Chapter 6 The Chemistry of Life. Atoms and their interactions.
WINE FLAVOR 101F: USES, ISSUES AND INNOVATION IN WINE FINING Fining is one of many instruments in the tool box of a Winemaker A suppliers View by Maggie.
KEY CONCEPT Water’s unique properties allow life to exist on Earth.
-D. Tate March 12,  ogy/Biology1111/animations/hydrogenbo nds.swf
Jeopardy Atoms Rxns/Bonds Mixtures Water Acid/Base Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy.
Chapter Nineteen: Solutions  19.1 Water  19.2 Solutions  19.3 Acids, Bases, and pH.
A solution is a mixture of two or more substances that is homogeneous at the molecular level. Homogeneous means the particles are evenly distributed.
Chapter 7 Acids, Bases, and Solutions. Solutions A solution is a uniform mixture that contains a solvent and at least one solute. The solvent is the part.
Proteins. Protein (from the Greek protas meaning "of primary importance") is a complex, high-molecular-weight organic compound that consists of amino.
Food Analysis Lecture 18 (03/27/2012) Basic Principles of Chromatography (3) Qingrong Huang Department of Food Science Read Material: Chapter 27, page.
Chapter Nineteen: Solutions  19.1 Water  19.2 Solutions  19.3 Acids, Bases, and pH.
Mixtures, Solutions and Salts. Solutions  A solution is a mixture of two or more substances that is homogeneous at the molecular level.  Homogeneous.
Chapter Nineteen: Solutions
Solutions A solution is a mixture of two or more substances that is uniform at the molecular level. This means it is homogeneous.
Chapter 3 – Water and Fitness of the Environment
Food components in food sciences (basic food chemistry)
Understanding Solutions
Functions of Colloidal Systems in Food Products
Unit One Water and Life.
Functions of Colloidal Systems in Food Products
Chapter 21.2 Learning Goals
Flocculation and Coagulation
Physical Properties of Matter
Chemistry for Life Chapter 2
Water, Water Everywhere! Textbook Chapter (2.3)
Table (5.1): Particle size found in water treatment
Chapter 21.2 Learning Goals
Fig. 3-1 Figure 3.1 Why does the abundance of water allow life to exist on the planet Earth?
Presentation transcript:

Lecture 16: Fining

Reading Assignment: Text, Chapter 7, pages

The 5 Goals of Post-Fermentation Operations: 4. STYLE

Stylistic Factors Fining Aging Blending

Goal of Fining Removal of soluble components that are undesired stylistically or that will lead to an instability.

Components to Be Removed Protein: “haze-forming potential” Phenolic compounds (tannin): soften wine by reducing bitterness and astringency Metal ions Off-character or off-character-forming potential

Stabilization of Colloidal Particles Colloidal Particles Agglutination Stabilization Polysaccharides

Mechanism of Fining Take advantage of either hydrophobic or hydrophilic interactions to remove offending component Wine will initially be cloudy, but particles will eventually become large and sink Clarify by racking or filtration

Mechanism of Fining Add a charged component that will interact with oppositely charged components followed by precipitation of the neutral complex Add a denaturing component that will expose hydrophobic surfaces that will then interact allowing a hydrophobic complex to form

Fining: Charge Interactions

Fining: Hydrophobic Interactions

Choice of Fining Conditions Difficult to predict outcome due to complexity of process and number of unknowns Temperature influences process Amount and type of mixing critical Relative molecular weight and charge density of particles important for complex/lattice formation

Problems Associated With Fining Lack of specificity Over-fining Oxygen exposure Loss of wine volume to fining lees Expense and need for clarification Additions of flavors/aromas if process is not neutral Potential addition of microbes

The Fining Agents Proteins

The Protein Fining Agents Casein Gelatin Albumin Isinglass Plant proteins

Casein Mixture of milk proteins Proteins have hydrophobic regions and areas of high negative charge due to extensive phosphorylation Insoluble in wine Can remove phenolics via hydrophobic interactions Can remove proteins via charge and hydrophobic interactions Animal product

Casein: The Problems Tends to clump requiring good mixing Tendency to strip wine May impart characters to wine

The Protein Fining Agents Casein Gelatin

Animal by-product Net positive charge at wine pH Somewhat soluble in wine More neutral than other proteins Not as effective as other proteins Tendency to over-fine

Gelatin: The Problems Over-fining: requires use of an second agent to get rid of excess of the first agent

The Protein Fining Agents Casein Gelatin Albumin

From egg whites Net positive charge at wine pH Removes bitter phenolics Softens astringency

Albumin: The Problems Not neutral, especially if egg whites rather than pure albumin is used Experienced tasters can tell if a wine has been fined with egg whites

The Protein Fining Agents Casein Gelatin Albumin Isinglass

From fish air bladders Net positive charge at wine pH Large surface area Forms stable, tight lees Least tendency to over-fine Neutral, does not add nuances

Isinglass: The Problems Expense Availability

The Protein Fining Agents Casein Gelatin Albumin Isinglass Plant proteins

Plant Proteins as Fining Agents Interest spurred by mad cow disease Concern over use of any animal product/by-product Alternative use for excess food plant material

The Fining Agents Proteins Earths

The Earths Bentonite

Silicate (SiO 2 ) Large surface area: occurs in sheets Net negative charge at wine pH: ideal for interaction with wine proteins that generally have a net positive charge Different forms occur differing in salts associated with silicate: Na +, K +, Ca ++

Bentonite Functions by exchange of associated cation for wine components having a higher affinity NaNaNaNaNaNaNa Na +

Bentonite Levels Typically 1 – 4 lbs/1000 gal (0.12 –0.48 g/L) is ample to remove wine protein If  10 lbs/1000 gal (  1.0 g/L) is needed, haze problem might not be due to protein!

Bentonite: The Problems Must swell properly in water or water/wine mixture before use High lees volume Addition of ions that may encourage tartrate instability

The Fining Agents Proteins Earths Colloids

Colloidal Fining Agents Natural polysaccharides Agar Gum Arabic Sparkolloid: alginate based Ferrocyanide colloidal preparations

Colloidal Fining Agents Naturally dispersed or “protective” colloids can hold proteins, tartaric acid crystals, other colloidal materials in suspension Colloidal fining agents neutralize surface charges on naturally dispersed colloids thereby allowing them to dissolve or coagulate

The Fining Agents Proteins Earths Colloids Synthetic polymers

Synthetic Polymers Polyglycine Polyamide Polyvinylpolypyrrolidine (PVPP) All have carbonyl oxygen atoms on surface that act as adsorption sites.

Synthetic Polymers Absorb monomeric phenolic compounds –Pinking potential –Browning potential –Bitter catechins Narrow spectrum

The Fining Agents Proteins Earths Colloids Synthetic polymers Silica suspensions

Silica Suspensions The “sols” Used primarily with gelatin

The Fining Agents Proteins Earths Colloids Synthetic polymers Silica suspensions Activated carbon

Activated Carbon High and broad affinity Removes color, wide range of phenolics Strips wine: used only as a last resort to salvage a wine for blending

In contrast to filtration, fining does have an impact on the flavor and aroma of wine.