Preemptive Fining for white wine

[Sergey]

Hey folks,
I am on my first attempt to make white wine (Gewurtztraminer) from frozen grape must. I ran across this article and it caught my eye. How common is it to fine grape juice before fermentation? Has anyone tried this with Polylact like they recommend?
https://morewinemaking.com/articles/Preemptive_fining_white_wine

 

[sour_grapes]

I have no knowledge of that product or prefining in general. However, my opinion is that if this is your first wine, don't overthink it. I think you run more risks by taking unfamiliar actions than by just proceeding as 99% of people do. (Also, I do not buy that article's "hose of cards" analogy.)

 

[Sergey]

Thanks for advice. I was just thinking the same... Glad to hear this is not a common path for white wine.

 

[stickman]

The only time I have heard of pre-fining was in reference to holding back some of the juice to be used for back sweetening, in that case, the unfermented juice is fined with bentonite and then frozen to be later added to the finished wine. Done this way, you avoid the haze associated with protein late in the game, you may still get a cloudiness from tartrates, but they will drop out on their own over time.