Talk:Finings

Finings are not used to remove spent yeast
Evidently, an earlier author was unaware of that fact, so I deleted various impertinent, off-topic text about cask ale yeast. The confusion arises when all types of yeast (ale, lager, wine, etc.) become dormant they separate and settle to the bottom of the fermentation vessel. Later, after it has already separated from the beverage, yeast becomes stuck together by gelatin or casein, which is added for the purpose of binding and settling other substances.--Zymatik 19:13, 16 May 2007 (UTC)

Vegetarianism
I deleted and saved the text below for future use in some other article:

''In the absence of "animal products used here" labels, many people are simply not aware that finings are an issue for vegetarians. However, most finings are made from animal protein, so the choice of suitable wines and beers may be difficult for some vegetarians, especially those who object to the use of animal products for any purpose, rather than simply not wishing to eat them. Strict vegetarians will avoid drinks that are not specifically designated as fit for vegetarians and beers that use fish bladder finings (isinglass) rather than an alternative such as seaweed extract. This can be difficult, as there may be limited information about production methods at the point of sale and merchants are unlikely to know either. Vegan wine and beer is available, but is not always labeled as such. Those less strict adopt the position that the use of animal-based finings is an issue they are prepared to overlook for the sake of convenience, much as they might buy, for example, a suitcase with leather zip-pulls. Some vegetarians who only wish to avoid eating animal products take the view that the beer or wine itself can be regarded as vegetarian, since only a small amount of the finings are consumed (the majority falls to the bottom of the cask with the spent yeast).''

The above text contains warnings, reasonings, and examples that are beyond the scope of this article. I also felt that it's verbiously redundant, since 'vegetarian', 'wine', and 'beer' are already internally hyperlinked to other articles. I've already categorized various finings as being either antiquated or modern, and as being either electrostatic, adsorbent, ionic, or enzymatic. And I have no objections to the further categorization of various finings as being either vegetarian or nonvegetarian. But I suggest that if any more categories are added in the future then all categories should be presented in tabular format. Otherwise, this article will get quite confusing.--Zymatik 19:13, 16 May 2007 (UTC)

landlords and beer?
Could someone please explain what landlords and beer have to do with each other? This is in regards to "It is possible to revive a cask with worn-out finings by adding a fresh batch, but many if not most landlords are not prepared to undertake this."

Thanks, Khromatikos 23:11, 15 August 2006 (UTC)


 * In Britain, the term "landlord" can refer not only to a person who rents out a property to a tenant, but to a person who runs a pub. In terms of property, the landlord may own the pub, rent it from a brewery, or be merely an appointed manager in a large "pubco", but he (or she, in which case "landlady") is the senior person on site, responsible for the daily running of the pub. The traditional staffing structure for a pub (ignoring the kitchen, if any) is a collection of casually-employed "barmaids" and "barmen", who actually serve the drinks, and a landlord who does everything else including the skilled work in the cellar (and may also work behind the bar if it's very busy or if trade is slow and it's not worth employing staff). I don't think the term has any technical significance or legal meaning, but it's common in normal conversation. PeteVerdon 22:46, 14 January 2007 (UTC)


 * I was coming to ask this very thing. In the interests of comprehensibility to those of on the the other side of the pond I'm adding barkeep. --Belg4mit 22:42, 29 March 2007 (UTC)

wine ref
"Finings Information for making wine" should probably be removed or actually converted into a proper reference --Belg4mit 03:36, 31 March 2007 (UTC)

vegan wine merge
I suggest the vegan wine article be merged with this one since it doesn't appear to contain anything much information beyond that regarding non-animal-based finings. KellenT 13:35, 7 March 2008 (UTC)


 * I disagree for reasons mention at Talk:Vegan wine. While the article is currently far from complete, there is plenty of content apart from the singular aspect of fining that would merit an article on the subject of Vegan wine. As a member of the Wine Project, expanding the Vegan wine article is certainly on my long "to do" list but it is of lower importance compared to the 17 Top importance and 134 High importance Category:Start-Class Wine articles. But the potential and reliable sources are there so I have little doubt that the merge is not needed. AgneCheese/Wine 17:12, 7 March 2008 (UTC)


 * Don't merge: I also think that there is enough material here for an independent article, even if you only judge its sheer volume. --Amir E. Aharoni (talk) 10:33, 14 May 2008 (UTC)


 * No consensus to merge. I'll detag.  SilkTork  *YES! 10:59, 15 February 2009 (UTC)

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Fish swim bladder / isinglass, egg whites / albumen
''Historically, various substances such as egg whites, blood, milk, fish swim bladder derivatives, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass... dried albumen...''

As I just learned from the article on isinglass, it is in fact a fish swim bladder derivative, and albumen is egg white, so the above is somewhat misleading. Are these finings still in widespread use, or not? 24.84.213.21 (talk) 06:27, 30 August 2014 (UTC)

Assessment comment
Substituted at 15:09, 29 April 2016 (UTC)

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Pectolase and amylase
The coverage of enzymatic finins states: ″The enzymatic finings are pectin and pectinase. They aid in destroying the large polysaccharide molecule named pectin.″

Does it make sense? As a home winemaker I need to remove pectin: it seems to me to make no sense to add it in order to remove it. The enzyme I use is marketed as Pectolase in the UK, and I suspect elsewhere, as the packaging often indicates it was produced in Poland or the USA. I do also use pectin itself, but in jam making, not brewing.

The other enzyme I tend to use is amylase, which is the common solution to problems connected with starch haze.

I'm a bit cautious in changing this because I am not a chemist and I don't want to introduce more confusion.80.194.21.88 (talk) 15:16, 21 November 2022 (UTC)