Home > Natural Food & Wine, Rich's Selected Articles > The not so obvious science of fining (or why is there egg in my wine?)

The not so obvious science of fining (or why is there egg in my wine?)

320px-Sediment_in_wine. Credit. Monica YichoyThe practice of fining is widespread in Australian and New Zealand winemaking however it is little understood by the average wine drinker. Fining involves using substances that may be of concern to people with food allergies or those on a vegetarian or vegan diet, and they may not be aware of the fact that they are consuming animal material when they drink their favourite drop. Indeed, for those concerned about animal exploitation, it may not even be the physical consumption that is the problem, but that any sort of animal product has “touched” the wine or been consumed in the winemaking process. So what is fining & how can it affect you? What fining agents are used & why? Do they affect the character of the wine? Read More.

Advertisements
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: