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Wine Clearing.
Normally a well made wine will clear of its own
accord, given time (which can be as much as a year in some cases). However, if
your wine remains obstinatley cloudy it is probably caused by one of the
following:-
Pectin
A pectin haze is better prevented than attempting to remove it by finings,
which may make it worse. So always use a pectin enzyme To check whether a haze
is due to pectin add 100mls (3 or 4fl. Oz) of mentholated spirit to 30mls (1
fl. Oz.) Of wine, if jelly-like clots or strings are formed the haze is due to
pectin and the wine should be treated with a super enzyme. Leave the wine in a
warm place (16-21c) for several days
Starch
The effect is similar to that of pectin but
starch hazes usually occur in wines made from grain, bananas or root vegetables
so when making wine from these materials use a starch reducing enzyme such as
amylozyme to turn the non-fermentable starch into fermentable sugar to test for
starch take a small quantity of wine and apply a drop of ordinary iodine the
slightest trace of starch will produce an unmistakable blue colour treat with
fungal amylase (1 teaspoon) to 5 galls.
Protein
If you have used enzymes initially but still
get a haze it is probably due to protein this is best dealt with by finings.
Protein particles have a minute positive charge and certain finings have a
negative charge since opposites attract the two combine making the protein
particles heavier causing them to sink and clear the wine (protein test add
2mls, of 5% tannic acid to 35mls of wine (1 part to 20 of wine) a cloudy
deposit in 24 hours indicates finings is advisable.
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