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WINERY ride (KCl), while the maximum dos- age of the egg white brine solution is 1.5 gallons per 1,000 gallons of wine, or 3 pounds of egg white per 1,000 gallons. Protein products obtained from different manufacturers gener- ally provide information about how much to add. However, it is advis- able to perform trials with your fin- ing agents before scaling up. The relationship between how much tannin is removed by a specific amount of protein var- ies according to both the individ- ual characteristics of the tannins and proteins involved and their interaction. The time required for tannin and protein to interact is completed in anywhere from 15 minutes to one hour. However, the time for the par- ticles to settle can take between two to three days, dependent on the wine density, volume, tempera- ture and protein amount added. Fining earlier rather than later helps prevent losing polymeric pigments (the source of desired coloration in wine) through co-pre- cipitation with protein. This class of polymeric pigment is preferentially formed over smaller non-protein precipitable polymeric pigments during wine aging. The fining addition needs to be distributed throughout the wine evenly. This can be achieved by pumping the wine over progres- sively while slowly adding the fining agent. A dosing valve can be placed between the pump and tank that will allow you to vary the amount of fining agent that is distributed into the wine. Wine is generally filtered after it is racked away from the solids to ensure that there are no protein instability problems during wine aging. Measuring protein concen- tration and heat stability before and after fining can also help avoid future instability. Monitoring your fining trial is rec- ommended, both with sensory and chemical techniques. Measuring tannin can be done directly or when under duress, with a total phenolics analysis. It is best to run a pheno- lics panel that measures each of the phenolic classes so that you can assess the fining agent impact on the phenolic composition of your wine. FINING FOR OFF-AROMAS Probably the most obvious types of wine flaws are those that can be characterized as off-aromas. There are a few wine off-aromas that can be removed by fining, while others are unassailable. The most common is hydrogen sulfide (H2S), which causes the rotten egg aroma that winemakers refer to as "reduction." Get the best out of your grapes. The Europress exclusively by Euro-Machines Euro-Machines offers high-quality equipment based on your vision to bring out the best of every vine, with our proven history in the careful handling of grapes and together our love of good wine. Europress-Cool with cooling jacket Euroselect berry selector Destemmer crushers Sorting equipment Conveyor belts Vibrating tables Custom-made tanks Pumps Europress 6-320 hl Braud grape harvesters and much more West: Fairfield, CA 94534 - Phone 707-864-5800 East: Culpeper, VA 22701 - Phone 540-825-5700 info@euromachinesusa.com www.euromachinesusa.com Euro-Machines, Inc. A subsidiary of Scharfenberger Company Germany 84 VINEYARD & WINERY MANAGEMENT NOV - DEC 2012 WWW.VWM-ONLINE.COM