Bentonite (AKA: Montmorillonite. Naturally occurring hydrated aluminosilicate of sodium, calcium, magnesium, and iron.)
Uses: Fining agent for wine. Also useful when added to a clear juice must at the beginning of a fermentation to provide yeast nucleation sites and speed the onset of fermentation. Use ½ g per litre of wine. Dissolve by blending into boiling water (for every gram of bentonite use about 25 ml of water: for a 23 litre batch of wine that is 11.5 g of bentonite in about 300 ml of water). Allow to stand for 24 hours and stir thoroughly into wine. Wait two weeks and then rack wine from sediment. 5 ml (one teaspoon) = approximately 3 g.
Contraindications: Using more than the recommended amount can strip melanoidins (colour and flavour compounds) from a wine.
Storage: Cool and dry.
Hazard Classification: Very low. Prolonged breathing of dust can cause respiratory disease.

Enolophin 700 (AKA: Kieselsol. Silicon dioxide. Silica. The other part of Enolophin 2 part finings.)
Uses: Fining agent for beer or wine. Should be used in conjunction with gelatin. Add 2.2 ml per litre of wine or beer (about 50 ml per 23 litre batch). Use a syringe for accurate measurement. Stir thoroughly. Wait two weeks and rack off sediment.
Composition: Solution of 30% silicon dioxide in water suspension.
Storage: Room temperature. Do not freeze or refrigerate. Seal tightly when not in use.

Enolophin pH (AKA: Liquid gelatin finings. The other part of Enolophin 2 part finings.)
Uses: Positively charged fining agent for wine and beer. Can be used alone or in conjunction with Enolophin 700. The most powerful of the organic finings, gelatin will also remove excess tannins (polyphenolics) and colouring particles (melanoidins) from wine. Use .66 ml per litre (about 15 ml per 23 litres). Use a syringe for accurate measurement. Place gelatin container in hot water to soften contents. Stir into wine or beer thoroughly. Wait two weeks and rack from sediment.
Contraindications: Using more than the recommended amount will remove too much of the colour and flavour compounds from wine and some of the body from beer.
Composition: 100% animal-derived gelatin.
Storage: Keep refrigerated.

Egg Whites
Uses: Positively charged fining for wine. Works similar to gelatin, removing tannins and some colour. Dosage is 1/5 to ½ egg white per 23 litres. Gently beat white with 500 ml of wine and a pinch of salt and stir immediately into wine. Do not beat stiff, just loosen up the white so it will mix into the wine. Wait two weeks and rack. This is the only fining agent used on the great red wines of Burgundy.
Contraindications: Consult a wine-making text book to see if egg whites are appropriate for use in your wine.

Gelatin Finings (dried form)
Uses: Positively charged fining agent for wine and beer. The most powerful of the organic finings, gelatin will also remove excess tannins (polyphenolics) and colouring particles (melanoidins) from wine. Use 1.5 g per 23 litres of beer, 3 g per 23 litres of wine. Pour 125 ml of boiling water over gelatin powder, stirring to dissolve. Stir thoroughly into wine. 5 ml (one teaspoon) = approximately 3 g.
Contraindications: Using more than the recommended amount will remove too much of the colour and flavour compounds from wine and some of the body from beer.
Composition: 100% animal-derived gelatin.
Storage: Dry and cool.

Isinglass (AKA: Glue, Fish glue)
Uses: Positively charged fining agent. Traditionally used for beer but can also be used for wine. Extremely gentle. Use 1 ml per litre of beer or wine. Dissolve into 250 ml of water and stir thoroughly into beer or wine. Wait two weeks and rack off sediment.
Contraindications: Not as strong as any other fining; may fail to clear completely.
Composition: Shredded, freeze dried, powdered swim bladder of sturgeon dissolved in liquid suspension.
Storage: Tightly sealed.

Polyclar (AKA: Polyvinylpolypyrrolidone food grade. Polyclar VT)
Uses: Stabilising additive for wine or beer. Removes polyphenolic compounds and oxidised melanoidins. This means that when used in beer it will remove haze-causing husk tannins and oxidised compounds that contribute to off flavours. When used in a finished wine it can help to remove haze-causing proteins. More importantly, it can remove oxidised flavour and aroma compounds, making the wine taste fresher while improving and enhancing the aroma. Also able to gently reduce tannins. Use ½ g per litre of wine or beer. Dissolve powder in 500 ml of the wine or beer. Stir into larger amount, mixing very well. Wait for one week and rack from sediment. May cause gushing and foaming when added; when in doubt, add to wine or beer in a container with 25% larger volume than the liquid inside. 5 ml (one teaspoon) = approximately 1.1 g.
Contraindications: Although Polyclar will remove haze it is not primarily a fining agent. Using more than the recommended amount can strip melanoidins (colour and flavour compounds) from a wine.
Storage: Room temperature.
Hazard Classification: Low. Inhaled dust irritant to lungs.

Sparkolloid (AKA: Celite, Calcined diatomaceous earth, Kieselguhr, Siliceous rock)
Uses: Positively charged fining agent for beer and wine. Noted for working when other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity. To use, stir 25 g of Sparkolloid into 1 litre of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 12.5 ml of the prepared solution for every litre of wine (about 300 ml for 23 litres). Stir thoroughly into wine, leave for 2 weeks, then rack off sediment. Store remaining solution in tightly sealed bottle. Will keep for 6 months or more. 5 ml (one teaspoon) = approximately 1.2 g
Composition: Crystalline Silica, quartz aluminasilicate, cristobalite. It contains colloidal compounds which make it gel, and the silica is derived from the preserved skeletons of marine animals found in dry seabeds.
Storage: Keep dry, Seal tightly when not in use.
Hazard Classification: Low. Prolonged exposure to dust can cause lung irritation.

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Last Updated: May 6, 2005