II.2.1.17 Fining using proteins of plant origin

Objectives

Use of protein matter of plant origin for the fining of musts in order to improve their clarity, stability and taste.

Prescriptions:

a)        The dose to be used is determined after a preliminary test trial. The maximum usage dose should be less than 50 g/hl. The dose retained corresponds to the sample which produces the sought after clarity and gives a better result for tasting.

b)       Protein matter of plant origin can be used with other admitted products such as tannins, bentonite, silica gel…

c)        Protein matter of plant origin must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted