Introduction
In oenology, in addition to the improvement of colloidal stability and sensory
properties of wine, fining is also done to clarify wine. The process consists
on introducing a substance (fining agent) that induces the flocculation and
sedimentation of suspended particles in a turbid wine. This critical step
reduces the number of filtration cycles, required to achieve desired
brightness and microbiological stability. Fining agents can be either organic
polymers (proteins, polysaccharides) or minerals (bentonite).
This study aims to compare the efficiency of two different vegetal proteins (A
and B) used to clarify red wine. Using SMLS, the optimum concentration for
more efficient clarification process was determined.
