1. Innovations in Fining
UC Davis, June 7th 2013
José Santos
President

2. ALTERNATIVES TO FINING NEW FINING AGENTS
Overview
OBJECTIVES OF FINING
ALTERNATIVES TO FINING
NEW FINING AGENTS
ALLERGEN FREE FINING AGENTS
OTHER NEW FINING AGENTS

3. IMPROVE SENSORY QUALITY
Objectives of Fining
OBTAIN CLARITY
OBTAIN STABILITY
IMPROVE SENSORY QUALITY

4. Alternatives to Fining to Obtain Clarity
Use of enzymes during harvest – improved clarity and filterability of resulting wine
Use of phsyical processes for removal of turbidity

5. Alternatives to Fining to Obtain Stability
OBTAIN HEAT STABILITY
Use of enzymes containing protease activity
Use of tannins
Use of yeast hulls rich in mannoproteins
ELIMINATES/REDUCES USE OF BENTONITE
HELPS TO PRESERVE WINE QUALITY

6. Alternatives to Fining to Obtain Stability
OBTAIN COLOR STABILITY
Adequte use of anti-oxidant agents
Use of enzymes that facilitate color and tannin extraction
Use of tannins to promote color condensation
Use of tannins or yeast hulls rich in mannoproteins to promote co-pigmentation
Use of micro-oxygenation
BETTER COLOR QUALITY AND STABILITY
ELIMINATES/REDUCES THE NEED FORFINING TO PREVENT PRECIPITATION IN BOTTLE

7. Alternatives to Fining to Improve Sensory Quality
Use of tannins
Use of mannoproteins
Use of other polysaccharides (gum arabic)
OBTAIN SENSORY BALANCE WITHOUT REMOVING POSITIVE COMPONENTS OF THE WINE

8. New Fining Agents – Allergen Free
ALLERGEN FREE FINING AGENTS:
Alternatives to casein/potassium caseinate
Alternatives to egg white/egg albumin

9. Alternatives to Casein/Potassium Caseinate
ALTERNATIVE TO CASEIN/POTASSIUM CASEINATE:
Plant proteins
First studies published in 1999
Crisis generated by the BSE (mad cow disease)
Studies aimed to replace fining agents of animal origin
Results: several proteins of vegetable origin were identified and characterized:
Hydrolyzed gluten: good alternative to gelatin but allergenic protein
Pea protein: poor alternative to gelatin but quite good in removing oxidation

10. Alternatives to Casein/Potassium Caseinate
CASEIN/POTASSIUM CASEINATE MAIN EFFECTS
Removal of oxidizable and oxidized compounds
Reduction of bitterness
Forms complex with iron
Elimination of bad flavors
PVPP
Isinglass
Bentonite
Carbon
Pea protein 10 10 10 10

11. Alternatives to Casein/Potassium Caseinate
Composition
Application
Main effects
PLANTIS AF
Pea protein
Juice & wine fining
Removal of polyphenols
Removal of iron
COMBISTAB AF
PVPP
Silica
Wine fining
Prevention of pinking
PROTOMIX AF
Bentonite
Cellulose
Juice fining
Clarification
Protein stabilization
Fermentation aid
CLARIL AF
“decolorizing” agent 11 11 11 11

12. Alternatives to Casein/Potassium Caseinate
Product
Composition
Dosage
(g/hL)
Variation %
DO 280
(total polyphenols)
DO 420
(yellow color)
DO 520
(red color)
Protoclar
Potassium caseinate 15
-1.15
-1.54
17.65
Protomix G
Blend of bentonite, potassium caseinate, cellulose 50
-3.34
-5.43
-1.96
Claril SP
Blend of bentonite, potassium caseinate, PVPP
-6.11
-9.30
-15.69
Pluxbenton N
Sodium bentonite
-5.65
-3.10
-7.84
PVPP
-6.57
-17.05
-13.73
Black PF
Carbon 10
-6.81
-10.85
-19.61
Plantis AF
Allergen free Plant Protein
-3.00
-5.88 12 12 12 12

13. Alternatives to Casein/Potassium Caseinate
PROTOMIX AF
RECOMMENDED USE: WHITE JUICE FINING 13 13 13 13

14. Alternatives to Casein/Potassium Caseinate
CLARIL AF
RECOMMENDED USE: WHITE JUICE & WINE FINING
REFERENCE
POTASSIUM CASEINATE
CLARIL AF
PROTOMIX AF
Turbidity (NTU)
13.4
16.4
11.4
8.3
OD420 nm
0.182
0.176
0.155
0.181
OD520 nm
0.697
0.808
0.686
0.765
Pinking Potential
1.8
0.7
0.8
Catechines (mg/L) 6
5.7
5.1
5.3 14 14 14 14

15. Alternatives to Casein/Potassium Caseinate
COMBISTAB AF
RECOMMENDED USE: WINE FINING OR JUICE FINING (COMBINED WITH BENTONITE)
Catechines mg/L 15 15 15 15

16. Pure plant protein, gluten free
Alternatives to Casein/Potassium Caseinate
PLANTIS AF
RECOMMENDED USE: JUICE & WINE TREATMENT
Pure plant protein, gluten free
FOR THOSE WHO PREFER TO MANAGE
PURE PRODUCTS
ALLERGEN FREE & SUITABLE FOR VEGETARIANS & VEGANS
FOR USE IN JUICE & WINE IN COMBINATION
WITH BENTONITE
Control
Plantis AF
K caseinate
Dosage - 
400 ppm
Iron (mg/L)
22.40
13.26
13.22
Reduction (% Fe) -
- 40.8%
- 41% 16 16 16 16

17. Alternatives to Casein/Potassium Caseinate
PLANTIS AF
USE IN JUICE CLARIFICATION & FLOTATION
Pea protein
Not completly soluble
Does not match with silica sol
To be used in combination with bentonite in 1:2.5 ratio 17 17 17 17

18. Alternatives to Casein/Potassium Caseinate
PLANTIS AF
USE IN JUICE CLARIFICATION & FLOTATION
1 part PLANTIS AF : 2.5 parts BENTONITE 18 18 18 18

19. Alternatives to Egg White/Egg Albumin
EGG ALBUMIN MAIN EFFECTS
Reduction of astringency
Clarification
Removal of unstable color
Isinglass
ALLERGEN FREE FINING AGENTS
Bentonite
Gelatin 19 19 19 19

20. Alternatives to Egg White/Egg Albumin
EGG ALBUMIN vs GELATINS
Egg albumin: removes larger quantity of tannins
removes high molecular weight tannins
less specific for galloylated tannins
High MW gelatin closest to egg albumin 20 20 20 20

21. Alternatives to Egg White/Egg Albumin
TANNIN REMOVAL
EFFICIENCY
LOW MOLECULAR
WEIGHT
(high degree of hydrolysis)
ATOCLAR M
CHARGE DENSITY
HYDROCLAR 45
HYDROCLAR 30
HYDROCLAR 20
FINEGEL
CLARIFICATION
EFFICIENCY
CLARGEL
PULVICLAR
GOLDENCLAR INSTANT
HIGH MOLECULAR
WEIGHT
(low degree of hydrolysis)

22. Alternatives to Egg White/Egg Albumin
WHY GOLDENCLAR INSTANT???
En tintos normalmente no se cosidera la presencia de proteinas, salvo en dos casos:
Sobre encolado con gelatinas hidrolizadas (H30, H 45, Atoclar)
- Si se ha utilizado lisozima, ya que es una proteina de peso molecular muy bajo, y difícil de retirar.
Rehydration in water at 15°C
GOLDENCLAR INSTANT
RED WINES

23. Alternatives to Egg White/Egg Albumin WHY GOLDENCLAR INSTANT?
DISTRIBUTION AS % ON WEIGHT
En tintos normalmente no se cosidera la presencia de proteinas, salvo en dos casos:
Sobre encolado con gelatinas hidrolizadas (H30, H 45, Atoclar)
- Si se ha utilizado lisozima, ya que es una proteina de peso molecular muy bajo, y difícil de retirar.
MOLECULAR WEIGHT
VERY “CALIBRATED” AVERAGE MOLECULAR WEIGHT
VERY LOW CONTENT OF SMALL FRAGMENTS
VERY LOW RISK OF “OVER FINING” (RESIDUAL SMALL FRAGMENTS)
RED WINES

24. Take-Home Message:
The new technologies available can prevent «classic» fining in most cases, better preserving wine quality
The allegern free alternatives to casein/potassium caseinate and egg white/egg albumin are validated and already in use in most winemaking countries since 2009

25. Further reading
Lefebvre S., Maury C., Poinsaut P., Gerland C., Gazzola M., Sacilotto R., Nov. 1999, n° 94,
Le collage des vins: influence du poids moleculaire des gelatines et premiers essais de colles d’origine vegetale,
Revue des Oenologues.
Sarni-Manchado P., Deleris A., Avallone S., Cheynier V., Moutounet M., 1999
Analysis and Characterization of wine condensed tannins precipitated by proteins used as fining agent in enology
Am. J. Enol. Vitic.50:2
Lefebvre S., Gerland C., Maury C., Gazzola M., 2000 –
Nouvelles colles végétales : origines, propriétés et performances. Revue Française d’Œnologie 184,
Lefebvre S., Gerland C., MAURY C., 2001
Utilisation des protéines végétales pour le collage des vins. Intervitis – Interfructa, mai, STUTTGART, 25 25 25 25

26. Further reading Lefebvre S., Gerland C., Scotti B., Boni G., 2002
Le collage aux protéines végétales : performances à l’échelle de la cave. Revue Française d’Œnologie, 195,
Maury C., Sarni-manchado P., Lefebvre S., Cheynier and Moutounet M., 2001
Influence of fining with different molecular weigth gelatins on proantho-cyanidin composition and perception
of wines. American Journal of Enology and Viticulture, vol. 52:2, n°2.
Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V., Moutounet M., 2003 –
Influence of fining with plant proteins on proanthocyanidin composition of red wines.
American Journal of enology and Viticulture, 54:2,
Lefebvre S., Maury C., Sarni-Manchado P., Cheynier V., Moutounet M., 2003
Etude de la composante phénolique des vins rouges collés avec des protéines végétales.
Vinidea.net, Wine Internet Technical Journal, 13.
Cosme F., Capão I, Filipe-Ribeiro L, Bennett , R.N., Mendes-Faia A., 2012
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics
LWT - Food Science and Technology 46 (2012) 382e387 26 26 26 26

27. Thank you!!