The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

Fining experiments have been conducted on fine sherry wine from the Jerez-X eres-Sherry region (southern Spain), in which the combined use of activated charcoal with proteinaceous fining agents (casein, potassium caseinate, al bumin, and gelatin) has been studied. The effect of these fining agents on the polyphenolic content, the aromatic profile, and the resistance to brown ing of the treated wine has been determined. The polyphenolic content suffe rs significant decreases following the use of activated charcoal; these dec reases are only increased slightly by the subsequent use of the other finin g agents. The aromatic profile was not found to be altered by the clarifica tion agents used. Despite the reduction in the polyphenolic content, the tr eated wines show a tendency to suffer browning similar to that observed in non-clarified wine.