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Re: HELP- Botrytis affected sticky

This is my first attempt at an icewine style dessert wine made with botrytis

> affected grapes. (Sauvignon Blanc). The wine has been bulk aging for about > a year in glass or variable capacity stainless. The problem is I can't get > it to clear. Here's what I've done so far: > > 1. The juice was freeze fractioned (frozen, then the juice drained off > until the drained portion reached about 40 degrees brix. > 2. The juice was fined pre-fermentation with isinglass at the > recommendation of a rep from Iniskillin. > 3. Added lots of tartaric to get good acid to balance the sweetness. > 4. Fermented with low alcohol tolerant yeast to about 9-10% abv. > 5. Chilled and racked a few times to stop fermentation. (Fermentation has > definitely stopped.) > 6. Fined with Bentonite. > 7. Racked and added pectic enzyme. > 8. Bulk aged 6 months. > 9. Added more of a different type of pectic enzyme after a trial showed a > slight improvement in clarity. > 10. Fined and counter fined with Chitosan and Kieselsol. > 11. Bulk aged a few more months. > > The wine tastes great, like a non-oxidized style Tokaji. It's still very > cloudy though. I've tried aging at low temperatures, and all of the above > finings, and it still won't clear. I've heard that botrytis affected wines > can be difficult to clear due to the formation of glucans, which are pectin > like substances that aren't affected by pectic enzymes. Does anyone have > any experience or ideas on getting this stuff to clear? > > Thanks, > > John >

Hi John,

I'm not sure if it would help after the fact, but gall tannins (one brand name is Galalcool) is suppose to help with bot wines when added at crush.

It's curious to me why you would add pectic enzyme after settling the grape!? I tend to add to free run just after crush and to the press fraction in the press.

clyde

Reply to
Clyde Gill
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Reply to
J Dixon

Do you know what is in Sparkalloid? I'm very hesitant to use "proprietary" products with "secret" ingredients. They may work fine (pun not intended), but I don't want (e.g.) clam shells and possum guts in my wine, even if I can't taste it. At least I know what's in bentonite, egg whites, tea, and oak. :)

Reply to
Negodki

Why in fact I do know what Sparkalloid is, and have actually use it to fine wine. Here is one "internet reference" and I personally recommend it as I have use it to fine hundreds of gallons of White Wine. HTH

John Dixon

Sparkolloid (proteins / metal ions)

AKA: Celite. Calcined diatomaceous earth. Kieselguhr. Siliceous rock.

Composition: Crystalline Silica, quartz aluminasilicate, cristobalite. It contains colloidal compounds which make it gel, and the silica is derived from the preserved skeletons of marine animals found in dry seabeds. Complex of various polysaccharides and diatomaceous earth. The diatom is a microscopic organism in colonial algae that has a silicified skeleton.

Methodology: attracts negatively charged particles and removes the surface charges which allow agglomeration of the colloidal particles then settling due to gravity.

Effects: Clarifies a broad pectrum of hazes. Good at removing hazes left from using other fining agents and in removing cations such as copper. Little effect on flavour or colour. Most wines are easier to filter. Noted for working when other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

Uses: Positively charged fining agent for beer and wine. To use, stir 25 g of Sparkolloid into 1 litre of briskly boiling water. (Use 40ml of water per gram of Sparkalloid.) Boil for three minutes, stirring well to completely dissolve. All of the translucent globules must be dissolved and the mixture should be smooth and creamy. Use 12.5 ml of the prepared solution for every litre of wine (about 300 ml for 23 litres). This equates to a dry solids basis of 0.13 to 0.4 grams / Litre. Stir thoroughly into wine, leave for 2 weeks, then rack off sediment. Store remaining solution in tightly sealed bottle. Will keep for 6 months or more. 5 ml (one teaspoon) = approximately

1.2 g. The solution is best added to the wine while hot.

Optimum Temperature: 10-25oC. Does better in the lower end of the range.

C>

"proprietary"

Reply to
J Dixon

Did your grapes become infected with botrytis on their own or did you inoculate them?

Paul

Reply to
Pavel314

"proprietary"

Sparkalloid (Scott Labs) and Klearmore are polysaccharides on diatomaceous earth carriers. In solution, they are positively charged, and both are relatively benign fining materials. lum

Reply to
Lum

Thanks, John, I will do a trial and see what happens.

John

Reply to
John DeFiore

I bought them from a grower who experienced natural botrytis infection.

Regards,

Reply to
John DeFiore

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