Finings (gelatin etc)
- Looked up 'Making Wine', B. Rankine:
"The mecahanisms of fining can be quite complex and are usually
oversimplified. The simplest explanation is that of electrostatic
attraction, whereby the fining carrying a particular electric charge
reacts with wine constituents carrying the opposite charge and the
neutralised combination precipitates."
e.g. the reaction between positively charged gelatin and negatively
charged tannin and phenolics.
Dosage rate for gelatin is 0.05-0.15 grams/litre
'Common Wine and Beer Finings'
'Finings and Fining Materials'