Wine Problems & Additives

[jeskremer]

Types of problems
1. Protein (+) will be removed by tannin (-), yeast (-), bentonite (-), and Kieselsol (-)

2. Tannin (-), phenolics (-), anthocyanins (-), yeast (-), and bacteria (-) are removed by gelatin (+), albumin (+), casein (+), Isinglass (+), chitin (Chitosan) (+), and Sparkolloid (+). (Sparkolloid should be used in cases of high pH due to its strong positive charge)

Types of negatively charged agents

Bentonite
Description
A fine clay which is readily available from North American winemaking suppliers. It has a negative charge in wine and removes proteins well. It is usually sold as a powder or as coarse but uniform grains or beads, but it can also be sold suspended in a gel.

Dosage
1-6 grams/gallon. Add the lesser amounts for a very fine haze and larger doses for extreme haze.
Side Effects: Earthy flavor the greater the dosage.

When to add
After six months and three rackings to allow the wine to clarify on its own.

How to administer
Boil ¾ cup of water for every 2 grams of bentonite. Ad the powder to the water (NOTE: 1 tsp weights 5.4 grams). Whisk the mix into a slurry for at least two minutes to remove lumps. Cover for 24 hours (THIS MUST BE DONE). Whisk again. Rack the wine so there are no lees deposits when the slurry is added. As the mixture is slowly poured into the wine, stir thoroughly with a sanitized wood/plastic dowel or spoon. Wipe any deposits off of the neck of the secondary. Attach the airlock and let sit at room temperature (cold temps may cause it to come out of suspension). Rack off of the lees and bottle no longer than two weeks after the treatment.

Kaolin
Description
Similar clay as bentonite, but not found often in the United States.

Kieselsol
Description
A silica gel used instead of tannin for fining white wines. Often used incombination with gelatin by pulling down the gelatin to prevent overfining.

Types of positively charged agents

Egg Whites
Dosage
½ of a beaten egg white per 5 gallons.

How to administer
Separate an egg and gently beat the white in a small amount of unclarified wine with a pinch of salt. Pour into the wine and stir well. Set aside for ten days. Rack and bottle at once.

NOTE: A slightly misty or off-color white wine can often be clarified and decolored using egg shells. Egg shells are first cleaned and then dried in an oven. This makes them brittle. They are then easily crushed into very small pieces and these are stirred into the wine. They will slowly sink and over time collect carbon dioxide bubbles absorbed in the wine. These will cause the egg shell particles to rise and eventually leave the captured bubbles at the surface, thereby allowing them to sink again. This process may go on for some time. These tiny bits of agitated calcium slowly absorb off-colors and drag suspended particles to the bottom. I have found they are better at correcting the color than at clarifying the wine, but they do have an effect and don't seem to change the taste.

Whole Milk
Dosage
Two-three drops per gallon

How to administer
Add to the wine. The proteins remove tannins and produce a fine coating of lees.

Sparkolloid
Description
Commercial clarifier widely available in North America.

Dosage
Check instructions on the package.

How to administer
Prepared by hydrating and then boiling.

PolyClar
Description
Also a commercial product

Isinglass (Drifine), Casein (Potassium Caseinate [Kolorfine]), and Gelatin (liquid & dry)
Description
Easy to acquire in North America and instructions are included

[jeskremer]

Too Acidic/Tart?
Use 1/4 teaspoon of Potassium Bicarbonate for every gallon of wine. More can be added later if the wine is still too tart. Dissolve in a bit of water and add to the wine. Acid will settle out as Cream of Tartar.

MAXIMUM DOSAGE: Total dosage should not exceed 1-1/4 teaspoon per each gallon of wine. - See more at: http://www.eckraus.com/4-oz-acid-reduc- ... DHvzy.dpuf