Faculty Advisor

Kmiotek, Stephen J.

Abstract

The sponsor, Zoll Cellars, is seeking to improve their current post-fermentation process. Fining is a post-fermentation process used to clarify wine. This paper discusses several commonly used fining agents including: Bentonite, Chitosan and Kieselsol, and gelatin and Kieselsol. The following tests were conducted to compare the fining agents: visual clarity, mass change due to racking, pH, and gas chromatography-mass spectrometry. Bentonite was an effective fining agent when hydrated with water heated to at least 140 ̊F. Chitosan and Kieselsol were also successful with a wait time before racking of at least 24 hours. Gelatin and Kieselsol are not recommended for use at Zoll Cellars because gelatin easily over stripped the wine of important flavor compounds.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2015

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

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