What does actually mean: stabilize wine?
The fining or collage of white wine and red wine serves to clarify and stabilize the grape juice. This prevents the formation of haze and turbidity. The products can thus withstand the different transport, storage and temperature conditions. As Fining agent powdery substances or organic compounds are used at the end of fermentation. In winemaking, emphasis is placed on keeping wine stabilization to a minimum so that the wines' inherent flavor is preserved .
The right method for every wine
Wine is stabilized by various methods that make it more durable. In addition, color defects and flaws can be corrected, such as cloudiness or an unusual color. After fermentation, before wines are bottled, they must be stable, permanently free of streaks and cloudiness. Post-fermentation must be prevented and components that could cause undesirable changes must be removed. White wine must be stabilized in a short period of time, since it reaches the market earlier than red wine. The process of stabilization, fining or collage, as the procedure is also called, involves individual steps.
Stabilization of white wine
Fining begins after the end of fermentation. The wine is separated from the lees and put into another barrel. This first racking provides aeration of the wines. Clarification is almost complete at this point, especially if the wine is filtered at the same time. Many cellar masters emphasize gentle and slow clarification and leave the wine on the lees for a few weeks first. These make the drink fuller, especially when stored in small wooden barrels. In practice, white wine is often stored at the lowest possible temperatures so that the tartar sinks to the bottom of the barrel
However, a clarified white wine is not yet a stable wine. Numerous organic compounds remain, which under various conditions can cause the wine to change. To remove these, stabilization takes place. In this process, the wine is not only fined, but enzymes or polymers are removed. A commonly used agent for stabilizing white wine is betonite or even fish glue, these leave no trace of taste. Stabilization is also used to remove taste and odor defects. On the basis of gelatin or coal, white wine with poor fermentation can be "repaired".
Stabilization of red wine
Stabilization of red wine usually takes place over a longer period of time, and also begins at the end of fermentation. Already at the time of filling into the barrels, the first stabilization has already happened. By moving to other barrels, the wine is freed from the sediments that have settled at the bottom. As a rule, red wine is moved four times in the first year, and in the second year it is almost clear. Then it is made stable, the colloids are removed. Stabilization is necessary to some extent even for high quality wines. Betonite or gelatin are also used for stabilization in red wine. These bind the colorants and tannins, which can thus be easily removed from the wine.