Wine Talk

Snooth User: jasonprosser

FIning agents and resveratrol

Posted by jasonprosser, Dec 12, 2010.

I recently was reading an article regarding the health benefits of alcohol and wine. In the article, there was a mention of fining agents having an negative impact on the resveratrol. I do not know of a label that notes the fining agents used. Besides doing the research of each bottle/winery is there a quick way to determine what fining agent was used? The text from the article is below.

Professor Skurray from The University of Western Sydney (5) has
also shown that fining agents effect resveratrol levels. Polycar removed
92% of resveratrol, casein, egg white and alginate also 'stripped' some
resveratrol, whereas gelatine removed relatively little.

citing - Skurray G 'Wine Making Practice and Resveratrol in wine' 1998

Replies

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Reply by Richard Foxall, Dec 12, 2010.

I for one am not drinking red wine for the resveratrol.  It's just an added benefit. If you want to laugh really hard, though, read the New Yorker piece here: http://www.newyorker.com/humor/2009/01/26/090126sh_shouts_baumbach

Then go get yourself 35 bottles of plonk and go to it.

Most of the red wine I buy seems not to be fined.  Some winemakers told me that the consumer will deal with a little sediment (racking helps) and prefer the darker color of unfined and unfiltered reds. The winemakers like the wine better, too.  Sadly, the same winemakers ignore their preferences in selling their chardonnay, laying on more oak than they and I prefer. Best chardonnay I have had in a half dozen years came from the stainless tank--and I cannot buy it...

27
957
Reply by Stephen Harvey, Dec 12, 2010.

Foxall

Very funny article

I think filtering happens more in cheaper wines where the winemakers want it to pour clean because they are appealing to consumers who do not want the hassle of sediment etc

As to Chardonnay and Oak, the test of a great winemaker is to get the Oak fruit balance right.  [and tannin and acid etc]

Its kind of like that old cartoon "Milton the Monster" where the professor adds too much of a "Tincture of tenderness" and you get the wrong monster!

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2399
Reply by GregT, Dec 12, 2010.

I agree foxall. Who's drinking wine for the reservatrol? 

Stephen - I don't think it's got much to do with the cost of the wine; it's more of an aesthetic call. Back in the 1980s guys like Kermit Lynch decided to separate themselves from others by touting the fact that they brought in wines that were not filtered or fined.  May have been a reaction to the Davis teachings about clean winemaking.  But it also helps stabilize a wine.

People have fined wine longer than they've filtered it - it's an ancient custom.  Partly it's to remove old yeast cells, etc., and things that could start refermentation.  Sometimes it's done to remove some tannins in reds.

Peynaud suggested that it was foolish not to fine a wine. People since then have argued the point, but it's really got little to do with the quality of a wine and there are arguments on both sides.  If you're interested, here's a pretty good article.

Oh, and I love the Tincture of Tenderness!

http://www.enologyinternational.com/filtration/filtration.html

 

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Reply by Richard Foxall, Dec 27, 2010.

So I was in the store the other day and I saw a big juice container that said "Resveratrol" on the label.  Probably some regular juice that is pumped up with a little extra.  Had to laugh.  I make no bones about it:  I drink wine to quiet the little voices in my head.  (Okay, stole that line from Dave Chappelle on Dr. Katz, Professional Therapist.) And so that I can describe a fruit juice based liquid as smelling of leather, or tasting like tobacco or minerals.

Same store, a discounter, had the Bordeaux I was asking about in the "Is this bordeaux a good deal" thread.


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