The cleaner a wine is, the more stable it is.

Clarity (<5 NTU) and brilliance (<2 NTU) are achieved naturally over time, depending on the amount of suspended particles, plant tissue particles, microorganisms such as bacteria and yeast and the amount of CO2 in the wine.

Clarification is the process that, through coagulation and subsequent flocculation, allows us to eliminate all those substances of a colloidal nature that cause turbidity. In addition and depending on the clarifying product added, it helps us tostabilize the color, improve the aromaticexpressionandsensation in the mouth, and give it stability avoiding subsequent alterations.

When it comes to one type of clarifier or another and the dose, we need to use the analysis data:

  • Color and polyphenols in wine. Especially interesting is the T/ A ratio in reds; above 1/3.5 - 1/4 we increase the aggressiveness of the wine, we lose fruit and consequently the longevity of the wine over time.
  • Pcptin and Glucan Test: these colloids are often responsible for clarification problems as well as for wine filtration.
  • Organoleptic: tannic profile of the wine. A wine with green tannin requires a different clarifier than another with hard tannin, depending on its molecular weight.

Taking these criteria into account, we will proceed with the clarification of the wine with the different clarifiers, whether organic or inorganic, depending on the result we want to obtain