"Negodki" > wrote in message
...
> "Tom S" > wrote:
>
> > Where did you get this notion? My experience tells me that red wines
tend
> > to need _more_ fining than white wines - although both can benefit from
> > similar regimens.
>
> I'd be interested in more details, Tom. It has been my experience that
reds,
> and apple wines fermented on the skins like reds, will (almost always)
clear
> by themselves with no need for the addition of "fining agents". Nor do
they
> (usually) require additives to treat excess astringency or other flavour
> problems. What sort of "regimen" do you consider necessary/desirable for
> reds (and why)?

I always fine wines (both red and white) with bentonite - at least lightly.
It makes them heat stable, but this is a problem that many commercial
(especially "boutique") wineries ignore. Then their wines throw a protein
haze in the bottle, customers complain and the wine ends up on the bargain
shelf.

I also find that red wines usually benefit from a bit of gelatin fining to
"polish off the rough edges"; IOW, remove some of the harsh tannins and
expose the fruit behind them. This also is useful with barrel fermented
white wines, e.g. Chardonnay.

Tom S