Finings
Encyclopedia
FiningsThe term is a mass noun
rather than a plural. are substances that are usually added at or near the completion of the processing of brewing
wine
, beer
and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. Specifically, the removed compounds may be sulfide
s, protein
s, polyphenol
s, benzenoids
, or copper ion
s. Unless they form a stable bottom sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.
Historically, various substances such as egg white
s, blood
, milk
, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass
, bentonite
, gelatin
, casein
, carrageenan
, alginate, diatomaceous earth
, pectinase
, pectolase, PVPP
(Polyclar), kieselsol (colloidal silica
), copper sulfate, dried albumen, hydrated yeast
, and activated carbon
.
, or enzymatic.
The electrostatic types comprise the vast majority; including all but activated carbon
, fining yeast, PVPP
, copper sulfate, pectinase
and pectolase. Their purpose is to selectively remove proteins, tannins (polyphenolics) and coloring particles (melanoidins). They must be used as a batch technique
, as opposed to flow-through processing
methods such as filter
s. Their particles each have an electric charge
which is attracted to the oppositely charged particles of the colloidal dispersion
that they are breaking. The result is that the two substances become bound as a stable complex
; their net charge becoming neutral. Thus the agglomeration of a semi-solid follows, which may be separated from the beverage either as a floating or settled mass.
The only adsorbent types of finings in use are activated carbon
and specialized fining yeasts. Although activated carbon
may be implemented as a flow-through filter
, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove benzenoid compounds
and all classes of polyphenol
s non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as adsorption
agents. Consisting of approximately 30% protein
, yeast cell walls have a chemical affinity
with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper
ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds
(VSCs).
The ionic finings are copper sulfate and PVPP
. When dissolved in aqueous beverages, copper sulfate's copper ions can chemically bind
undesirable sulfides. The resulting complexes
must be removed by other finings. The action of PVPP
appears to be through the formation of hydrogen bonds between its carbonyl
groups and the phenolic hydrogens of the polyphenol
s. It attracts the low molecular weight polyphenols rather than the condensed tannins and leucanthocyanins that are removed by gelatin
.
The enzymatic finings are pectin
and pectinase
. They aid in destroying the large polysaccharide
molecule named pectin
, which otherwise causes haze in fruit wines and juices. They are among the few finings that are added before juices are fermented
.
flavonoid
s are removed by some finings. Quercetin
is removed from red wines via the finings gelatin
, casein
, and PVPP
to reduce astringent
flavors. If other fining methods are used, the quercetin
remains in the wine. Similarly the catechin
flavonoids are removed by PVPP
and other finings that target polyphenol
ic compounds.
In the absence of "animal products used here" labels, vegetarians may be unaware that the processing of a commercially produced beverage may have utilized animal based finings: either gelatin
, casein
, albumen, or isinglass
.
Mass noun
In linguistics, a mass noun is a noun that refers to some entity as an undifferentiated unit rather than as something with discrete subsets. Non-count nouns are best identified by their syntactic properties, and especially in contrast with count nouns. The semantics of mass nouns are highly...
rather than a plural. are substances that are usually added at or near the completion of the processing of brewing
Brewing
Brewing is the production of beer through steeping a starch source in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BCE, and archeological evidence suggests that this technique was used in ancient Egypt...
wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
, beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. Specifically, the removed compounds may be sulfide
Sulfide
A sulfide is an anion of sulfur in its lowest oxidation state of 2-. Sulfide is also a slightly archaic term for thioethers, a common type of organosulfur compound that are well known for their bad odors.- Properties :...
s, protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
s, polyphenol
Polyphenol
Polyphenols are a structural class of natural, synthetic, and semisynthetic organic chemicals characterized by the presence of large multiples of phenol structural units...
s, benzenoids
Aromatic hydrocarbon
An aromatic hydrocarbon or arene is a hydrocarbon with alternating double and single bonds between carbon atoms. The term 'aromatic' was assigned before the physical mechanism determining aromaticity was discovered, and was derived from the fact that many of the compounds have a sweet scent...
, or copper ion
Ion
An ion is an atom or molecule in which the total number of electrons is not equal to the total number of protons, giving it a net positive or negative electrical charge. The name was given by physicist Michael Faraday for the substances that allow a current to pass between electrodes in a...
s. Unless they form a stable bottom sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.
Historically, various substances such as egg white
Egg white
Egg white is the common name for the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks...
s, blood
Blood
Blood is a specialized bodily fluid in animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells....
, milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass
Isinglass
Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes....
, bentonite
Bentonite
Bentonite is an absorbent aluminium phyllosilicate, essentially impure clay consisting mostly of montmorillonite. There are different types of bentonite, each named after the respective dominant element, such as potassium , sodium , calcium , and aluminum . Experts debate a number of nomenclatorial...
, gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
, casein
Casein
Casein is the name for a family of related phosphoprotein proteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk....
, carrageenan
Carrageenan
Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red seaweeds. There are several varieties of carrageen used in cooking and baking. Kappa-carrageenan is used mostly in breading and batter due to its gelling nature...
, alginate, diatomaceous earth
Diatomaceous earth
Diatomaceous earth also known as diatomite or kieselgur/kieselguhr, is a naturally occurring, soft, siliceous sedimentary rock that is easily crumbled into a fine white to off-white powder. It has a particle size ranging from less than 1 micrometre to more than 1 millimetre, but typically 10 to...
, pectinase
Pectinase
Pectinase is a general term for enzymes, such as pectolyase, pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial...
, pectolase, PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
(Polyclar), kieselsol (colloidal silica
Colloidal silica
Colloidal silicas are suspensions of fine amorphous, nonporous, and typically spherical silica particles in a liquid phase.-Properties:Usually they are suspended in an aqueous phase that is stabilized electrostatically...
), copper sulfate, dried albumen, hydrated yeast
Yeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
, and activated carbon
Activated carbon
Activated carbon, also called activated charcoal, activated coal or carbo activatus, is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area available for adsorption or chemical reactions.The word activated in the name is sometimes replaced...
.
Actions
Their actions may be broadly categorized as either electrostatic, adsorbent, ionicIonic bond
An ionic bond is a type of chemical bond formed through an electrostatic attraction between two oppositely charged ions. Ionic bonds are formed between a cation, which is usually a metal, and an anion, which is usually a nonmetal. Pure ionic bonding cannot exist: all ionic compounds have some...
, or enzymatic.
The electrostatic types comprise the vast majority; including all but activated carbon
Activated carbon
Activated carbon, also called activated charcoal, activated coal or carbo activatus, is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area available for adsorption or chemical reactions.The word activated in the name is sometimes replaced...
, fining yeast, PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
, copper sulfate, pectinase
Pectinase
Pectinase is a general term for enzymes, such as pectolyase, pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial...
and pectolase. Their purpose is to selectively remove proteins, tannins (polyphenolics) and coloring particles (melanoidins). They must be used as a batch technique
Batch production
Batch production is a technique used in manufacturing, in which the object in question is created stage by stage over a series of workstations. Batch production is common in bakeries and in the manufacture of sports shoes, pharmaceutical ingredients , inks, paints and adhesives. In the manufacture...
, as opposed to flow-through processing
Continuous production
Continuous production is a method used to manufacture, produce, or process materials without interruption. Continuous production is called a continuous process or a continuous flow process because the materials, either dry bulk or fluids that are being processed are continuously in motion,...
methods such as filter
Filter (chemistry)
In chemistry and common usage, a filter is a device that is designed to physically block certain objects or substances while letting others through. Filters are often used to remove solid substances suspended in fluids, for example to remove air pollution, to make water drinkable, and to prepare...
s. Their particles each have an electric charge
Electric charge
Electric charge is a physical property of matter that causes it to experience a force when near other electrically charged matter. Electric charge comes in two types, called positive and negative. Two positively charged substances, or objects, experience a mutual repulsive force, as do two...
which is attracted to the oppositely charged particles of the colloidal dispersion
Dispersion (materials science)
In materials science, dispersion is the fraction of atoms of a material exposed to the surface. In general:where D is the dispersion, NS is the number of surface atoms and NT is the total number of atoms of the material...
that they are breaking. The result is that the two substances become bound as a stable complex
Complex (chemistry)
In chemistry, a coordination complex or metal complex, is an atom or ion , bonded to a surrounding array of molecules or anions, that are in turn known as ligands or complexing agents...
; their net charge becoming neutral. Thus the agglomeration of a semi-solid follows, which may be separated from the beverage either as a floating or settled mass.
The only adsorbent types of finings in use are activated carbon
Activated carbon
Activated carbon, also called activated charcoal, activated coal or carbo activatus, is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area available for adsorption or chemical reactions.The word activated in the name is sometimes replaced...
and specialized fining yeasts. Although activated carbon
Activated carbon
Activated carbon, also called activated charcoal, activated coal or carbo activatus, is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area available for adsorption or chemical reactions.The word activated in the name is sometimes replaced...
may be implemented as a flow-through filter
Filter (chemistry)
In chemistry and common usage, a filter is a device that is designed to physically block certain objects or substances while letting others through. Filters are often used to remove solid substances suspended in fluids, for example to remove air pollution, to make water drinkable, and to prepare...
, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove benzenoid compounds
Aromatic hydrocarbon
An aromatic hydrocarbon or arene is a hydrocarbon with alternating double and single bonds between carbon atoms. The term 'aromatic' was assigned before the physical mechanism determining aromaticity was discovered, and was derived from the fact that many of the compounds have a sweet scent...
and all classes of polyphenol
Polyphenol
Polyphenols are a structural class of natural, synthetic, and semisynthetic organic chemicals characterized by the presence of large multiples of phenol structural units...
s non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as adsorption
Adsorption
Adsorption is the adhesion of atoms, ions, biomolecules or molecules of gas, liquid, or dissolved solids to a surface. This process creates a film of the adsorbate on the surface of the adsorbent. It differs from absorption, in which a fluid permeates or is dissolved by a liquid or solid...
agents. Consisting of approximately 30% protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
, yeast cell walls have a chemical affinity
Chemical affinity
In chemical physics and physical chemistry, chemical affinity is the electronic property by which dissimilar chemical species are capable of forming chemical compounds...
with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper
Copper
Copper is a chemical element with the symbol Cu and atomic number 29. It is a ductile metal with very high thermal and electrical conductivity. Pure copper is soft and malleable; an exposed surface has a reddish-orange tarnish...
ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds
Organosulfur compounds
Organosulfur compounds are organic compounds that contain sulfur. They are often associated with foul odours, but many of the sweetest compounds known are organosulfur derivatives. Nature abounds with organosulfur compounds—sulfur is essential for life. Two of the 20 common amino acids are...
(VSCs).
The ionic finings are copper sulfate and PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
. When dissolved in aqueous beverages, copper sulfate's copper ions can chemically bind
Chemical bond
A chemical bond is an attraction between atoms that allows the formation of chemical substances that contain two or more atoms. The bond is caused by the electromagnetic force attraction between opposite charges, either between electrons and nuclei, or as the result of a dipole attraction...
undesirable sulfides. The resulting complexes
Complex (chemistry)
In chemistry, a coordination complex or metal complex, is an atom or ion , bonded to a surrounding array of molecules or anions, that are in turn known as ligands or complexing agents...
must be removed by other finings. The action of PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
appears to be through the formation of hydrogen bonds between its carbonyl
Carbonyl
In organic chemistry, a carbonyl group is a functional group composed of a carbon atom double-bonded to an oxygen atom: C=O. It is common to several classes of organic compounds, as part of many larger functional groups....
groups and the phenolic hydrogens of the polyphenol
Polyphenol
Polyphenols are a structural class of natural, synthetic, and semisynthetic organic chemicals characterized by the presence of large multiples of phenol structural units...
s. It attracts the low molecular weight polyphenols rather than the condensed tannins and leucanthocyanins that are removed by gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
.
The enzymatic finings are pectin
Pectin
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot...
and pectinase
Pectinase
Pectinase is a general term for enzymes, such as pectolyase, pectozyme and polygalacturonase, commonly referred to in brewing as pectic enzymes. These break down pectin, a polysaccharide substrate that is found in the cell walls of plants. One of the most studied and widely used commercial...
. They aid in destroying the large polysaccharide
Polysaccharide
Polysaccharides are long carbohydrate molecules, of repeated monomer units joined together by glycosidic bonds. They range in structure from linear to highly branched. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure,...
molecule named pectin
Pectin
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot...
, which otherwise causes haze in fruit wines and juices. They are among the few finings that are added before juices are fermented
Fermentation (wine)
The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide...
.
Nutritional and vegetarian concerns
Unfortunately, healthful antioxidantAntioxidant
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When...
flavonoid
Flavonoid
Flavonoids , are a class of plant secondary metabolites....
s are removed by some finings. Quercetin
Quercetin
Quercetin , a flavonol, is a plant-derived flavonoid found in fruits, vegetables, leaves and grains. It also may be used as an ingredient in supplements, beverages or foods.-Occurrence:...
is removed from red wines via the finings gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
, casein
Casein
Casein is the name for a family of related phosphoprotein proteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk....
, and PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
to reduce astringent
Astringent
An astringent substance is a chemical compound that tends to shrink or constrict body tissues, usually locally after topical medicinal application. The word "astringent" derives from Latin adstringere, meaning "to bind fast"...
flavors. If other fining methods are used, the quercetin
Quercetin
Quercetin , a flavonol, is a plant-derived flavonoid found in fruits, vegetables, leaves and grains. It also may be used as an ingredient in supplements, beverages or foods.-Occurrence:...
remains in the wine. Similarly the catechin
Flavan-3-ol
Flavan-3-ols are a class of flavonoids that use the 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton. These compounds include the catechins and the catechin gallates....
flavonoids are removed by PVPP
Polyvinylpolypyrrolidone
Polyvinylpolypyrrolidone is a highly cross-linked modification of polyvinylpyrrolidone ....
and other finings that target polyphenol
Polyphenol
Polyphenols are a structural class of natural, synthetic, and semisynthetic organic chemicals characterized by the presence of large multiples of phenol structural units...
ic compounds.
In the absence of "animal products used here" labels, vegetarians may be unaware that the processing of a commercially produced beverage may have utilized animal based finings: either gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
, casein
Casein
Casein is the name for a family of related phosphoprotein proteins . These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk....
, albumen, or isinglass
Isinglass
Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes....
.
External links
- Enology Notes #46, by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002
- Bentonite Fining of Juice and Wine, by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988
- Common Wine and Beer Finings
- Colloidal stabilisation of beer, The Brewer International, Jan 2002
- Fining Agents for Wine, by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995]
- Fining, by Ben Rotter
- Fining Simplified, by Jim Alexander
- The Use of Gelatin In Wine Fining, by C.G.B. Cole