Wine is the world's largest and most popular monosaccharide wine. It is popular worldwide. Whether as a beverage or a condiment for Mediterranean cooking, it is widely used for simple or complex purposes.
In order to obtain exquisite wine, the fresh grapes or grape juice harvested need to go through a long fermentation and brewing process, and it needs to go through a variety of processes in the middle. Among them, "clarification" is a very important link in winemaking. After the fermentation is completed, even if a large amount of peel and seed residues are removed first, the wine liquid will still be turbid due to the presence of larger particle molecules including tannins, polyphenols and polysaccharides in grapes. Clarification is to remove these undesirable components that affect the aroma, color, bitterness and turbidity of the wine through precipitation, gumming and filtration, so as to achieve the purpose of purifying and stabilizing the wine.
The current mainstream method of clarification is to add some auxiliary media called "gum-removing agents" or "clarifiers" to the wine. They are rich in types and sources, and can be combined with undesirable substances in the wine to form larger particles and be filtered out. Among them, white wine mostly uses casein, chitosan or fish glue as the glue, while red wine usually uses egg white. In contrast, silica sol, bentonite and gelatin are more widely applicable and can be used for white wine, rosé wine and red wine.