Fining Agents in Wine

What processing aids can be used as fining agents to remove skins and other solids from organic wine?

By Brian Baker

As a general rule, to make organic wine, the fining agents need to be certified organic or on the National List, either at 205.605 or 205.606. Organic egg whites are one option. Other options would be to use bentonite clay or diatomaceous earth, both of which are on 205.605(a). Silicon dioxide is also on the National List at 205.605(b). Gelatin is on 205.606 and may be used from an organic source or a nonorganic source if an organic source is commercially unavailable.

Processing aids that are not organic and not on the National List are prohibited to as fining agents used to make organic wine. Examples include copper sulfate and polyvinylpyrrolidone (PVPP).

Separation is a permitted form of processing, but the separation must be entirely physical and mechanical. Chemical separation must involve substances on the National List and not leave any prohibited substances in the organic processed product. Electrodialysis through membranes may be permitted provided that the membranes do not leach into the wine. Ion exchange resins are a form of chemical separation and often leak. Ion exchange may also involve a prohibited substance used to regenerate the columns.

Filtering aids for juices are subject to similar requirements. Organic rice hulls, perlite, activated charcoal, and cellulose filters are all acceptable, but most ion exchange resins are not. To be used, the specific ion exchange resins would need to be petitioned and added to the National List like the substances mentioned above.

Revised and updated in July 2018 by OMRI Technical Director Johanna Mirenda. This article was originally published in the Spring 2009 edition of the OMRI Materials Review newsletter.