1. 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 McBride

2. Fining What agents are currently approved for use How to approach fining in general –Why we do it –When should fining occur Juice and or Wine stage Allergen Labeling: Future fining agent possibilities –Our role

3. Enological Fining agents the usual suspects (all approved for use) Enological based fining agents –Proteins Gelatins, Isinglass, Casein, Milk, and Egg whites –Earths Bentonite –Synthetic Polymers Polyvinylpolypyrolidone (PVPP) –Colloids Polysaccharides (Sparkolloid), Gum Arabic, Mannoproteins

4. OTHERS Silica Gel, Carbon, Copper and Tannins –Silica Gel Prevents over-fining –Carbon Deodorizing and decolorizing carbons available –Copper Sulfide issues –Tannins Co-fining agent with proteins (mainly gelatin)

5. My Approach Step 1: ASK A LOT of Questions! What step in the wine making process is this wine in? Juice or Wine Is it bottling next week? What is the problem? Preventative or Curative Turbidity, aromatics, flavors, mouth feel, taint? Will Fining work?

6. What step in the winemaking process is the wine in? Just a Tid Bit on Juice –Bigger Bang for your Typically done on whites –To decrease turbidity, to enhance settling, treat or prevent oxidized phenolics, promote protein stablity, etc.

7. What step in the winemaking process is the wine in? IF it is Wine….. –Keep in mind when Bottling….Some agents need time to settle –DO A TRIAL! –Why? Responsible Not every fining agent works the same on different wines Visual and Sensorial interactions between agent and wine

8. My Approach Step # 2 Taste the wine (even if you’re just trying to clarify) Visually evaluate it Look under scope if it is Turbid (sometimes it is a microbial bloom) If it is a Microbial bloom double check Chemistry!!!

9. Step 2 cnt’d: My Wine Bible

14. Date your incoming samples -Product EXPIRES -1 st in 1 st out -IF you suspect samples are old call supplier and ask for FRESH new samples

15. Don’t be scared of the Math! I find some people get deterred from doing a trial b/c of Math! It can be a little daunting at first!

16. Products Chosen Consult your Suppliers Tech Sheets for Guidance!! Or use website like www.wineadds.comwww.wineadds.com to help with calculations

21. Allergen Labeling? It is going to happen Has happened in EU Alternative to current fining agents that may need allergen labeling

22. Non Allergen Chitin Based Products Been in development for last 2 Years

23. http://www.ttb.gov/wine/wine_tr eating_materials.shtml

24. Getting New Products to YOU! ONLY THE INDUSTRY CAN GET IT TTB APPROVED! –We bring them in and introduce them to you We have no power to get TTB to approve them –The Process: Go to TTB Website and Read CFR’s Or maybe call Mari Kiranne for Help with CFR interpretation “Request for trial use” letter to TTB (SEE www.scottlab.com for example letters) www.scottlab.com Once enough Request TTB can put it up for Ruling

25. THANK YOU!! maggiem@scottlab.com www.scottlab.com