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A research project funded by the southern French region of Occitania and carried out by the winegrowers' association SudVinBio, the Institut Français de la Vigne et du Vin (IFV) and the Institut Oenologique de Champagne (IOC) has spent four years developing the fining and clarifying agent "Vinofine rouge" for red wines. It is based on pea and potato protein and is therefore also approved for vegan and organic wines. Some bentonite was also added to the plant proteins for better sedimentation.
In laboratory and field trials at four wineries in the south of France, the correct mixing ratio was determined and the parameters compared with gelatine: Turbidity, colour, filterability, total polyphenols index (IPT) measurement and sensory profile. To come close to the efficiency of gelatine, it is recommended to add 2 to 8 g/hl for late finings to reduce astringency, and a dose of 8 to 15 g/hl for early finings to increase clarity and flitability. The market launch of "Vinofine rouge" is planned for September.
(al / source: vitisphere)