"Lewis Family Vineyards" > wrote in message
oups.com...
>
> Tom,
> I usually only use Bentonite and Sparkaloid. I'd use gelatin if there
> was a protein haze only. I do the same for Chard. Why gelatin and
> kleisosol (sp?)?

I use that combination on Chardonnay because it makes the wine _taste_
better. It improves the mouth feel of wines I've used it on. It is also
effective on other whites and red wines.

Fining is mostly about improving the flavor of wine. Heat stability and
clarification are effects of _secondary_ importance.

Tom S