Clarification/Corks

Question 1

Copper is used to remove sulfate

.5 mg/L in the United States
1 mg/L in the EU max

Answer 1

Removes mercaptans and reductive aromas

Question 2

Why is protein instability a white wine issue?

Answer 2

Polyphenols in red wine increase solubility of proteins

Question 3

When is Bentonite used in white wine making other than before bottling?

Answer 3

In the juice stage after pressing remove grape solids, clarify juice prior to fermentation

Question 4

Why is fining more prevalent in cooler regions?

Answer 4

Fruit is harvested less ripe, and tannins may be underripe and rustic

Question 5

Why can wine get hazy with bottle age?

Answer 5

Temperature increases during bottle aging Decreases solubility of proteins, can be eliminated by bentonite fining.

Question 6

Nomacorc is an example of this

Answer 6

Synthetic cork

Question 7

What is TCA?

Answer 7

Trichloroanisole

Question 8

Reverse osmosis can remove more than just water and alcohol

Answer 8

Can remove volatile acidity