Would you add a fining agent to a clear white wine?

Question

I have several carboys of what appear to be perfectly clear whites. Last year, I also had whites clear on their own, but after a year in the bottle I seem to have a mild sediment or haze. I'm told it might be a protein haze which can appear especially when the wine warms up.

My question to all of you is this: Do you fine perfectly clear whites? I've never been especially struck that fining takes away much in the way of flavor. I'm inclined to fine with either bentonite or super-kleeer.

Any thoughts?

Lee

Joe Sallustio · Accepted Answer

I regularly use bentonite on whites to good effect.   Shine aflashlight through the clear wine and you might still see tiny flecksof solids in the beam, look at 90 degrees to the beam.Joe

pp · Answer

Whites can be tricky that way. You can do a hot stability (protein) check or cold stability (tartrate) check on a sample to make sure - the link below describes both:

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If you do the test, it should tell you if you need to fine and with what.

Pp

Would you add a fining agent to a clear white wine?

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