Explaining Wine Terminology: Fining
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- Опубліковано 13 лип 2024
- Explaining Wine Terminology: Fining
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Chief Taster and owner of West London Wine School, South London Wine School, and Streatham Wine House, Jimmy Smith, takes you through another episode of his series on Wine Terminology. This episode is all about the mysteries of fining and how this affects the flavor and appearance of wine.
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Perfecta explicación. Enhorabuena
Another excellent video- clearly explained and well organized. Not sure how you got only 160 likes after over 6k views but what do I know….
Thanks Tom, I really appreciate that. I aim for clear explanation!
Jimmy getting bold now too with his outfits. 😂👏
Ha! I've always work bowties and waistcoats - however, lockdown 1.0 and tended to underdress because of the overstress!
@@WineWithJimmy Looking great man, passed my exams thanks to you... love the look.
@@WineWithJimmy Can confirm - this is normal Jimmy in real life :-P
❤
Hi Jimmy! Thank you for making such a wonderful educational youtube channel! I am looking for one of your videos that you mentioned about wine drinker’s headache (many of us thought the sulfite is the bad guy). I wanted to watch that video again and learn more about it, but I could not find it.
Explaining Sulfur Dioxide is what you are after!
@@WineWithJimmy I think this is the video you are looking for (Malolactic fermentation): ua-cam.com/video/x6inVo9g15U/v-deo.html
Hi Jimmy, nice video, very clear. Could you please tell me, normally, how long it would take after fining and before racking? Are there any parameters that could tell me it's time to rack/filtrate?
very well explained. why is it that most wineries do not go for bentonite? only for the volume reduction or are there issues with excess adsorption of desirable compunds?
Hi Jimmy, interesting video. Just curious to know when do you add Egg whites to the wine ? Is it during the fermentation process or after ?
This is after as a fining technique - typically before bottling.
It seems a system error decided to send the transaction to an invalid email.
Hi Jimmy, I was wondering if the egg whites are typically pasteurized? Thanks
If carried out the old way of beating six egg whites, then of course no, but perhaps if albumen is purchased via industry then it could be?
How many times use this method egg white for fining process
Hi there! Are you asking if this is a popular choice for fining? Egg whites are a more traditional fining option, but gentle, and still commonly used in commercial wineries all over the world for treating particularly tannic reds.
I laughed at the joke. Could be that I'm a dad as well...
;-) #dadjokesrule
Hi sir i wanna ask question
Do you have sommelieres grup on watsapp or on other social media?
If you have can you add me as well there pls
Are bottles labeled specifically for egg if they’re used in the fining process? Eggs are one of the top life-threatening allergens. Simply labeling as non-vegan does not tell someone with a life-threatening allergy to eggs that the wine has egg whites.
Hi Kristin, yes if eggs are used as a fining agent they must be listed as an allergen in the U.K. or EU. Please bear in mind that the residual egg proteins in the wine may be below detectable and would pose minimal risk but they still must state it on the label.
This video was helpful but your not a good speaker
This is not a helpful comment and you're not a good speller
@@WineWithJimmy ha great response. This was a great video and I appreciated your presentation style.