Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation

A comparison of the effect on base wines of pre-fermentative clarification between a fining mixture (potassium caseinate, bentonite and cellulose microcrystalline) and bentonite was carried out. Fining agents were added to two grape juices from different cultivars: Macabeo and Parellada. These varietal wines are used for making sparkling wine within the appellation (certified brand of origin) Cava. Vinification was done in parallel on an industrial scale (100 000 l). The use of the fining mixture in grape juice made the fermentations more complete and gave wines with less browning ability, more foam stability time and a lower content of nitrogenous fraction, polyphenols and some volatile compounds than the wines treated with single bentonite. Sensorial analysis showed that the wines produced with the use of different fining agents had different organoleptic characteristics. In addition, the effect of fining agent added pre-fermentatively was observed on some components of sparkling wines.