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Fining agent and clarifying agent
for wine, fruit wine etc.
Which fining agent can I use best?
Trial and error is still one of the simplest and best methods: take several samples of the wine to be clarified and put them in test tubes. Add a few ml or gram of another clarifier to each test tube. Also, a test tube with wine / juice and pectolytic enzyme and another with alfa-amylase (in starchy fruits) are useful. Clarify a few hours and you will immediately see which fining agent achieves the best result.
