Kieselsol, also known as colloidal silica, is often used in winemaking to remove excess protein material from white and blush wines. While it is not always necessary, it can be a useful tool for achieving clarity in these types of wines.
When grapes are crushed and the juice is extracted, there is often a presence of proteins that can cause haze or cloudiness in the finished wine. This can be particularly problematic for white and blush wines, as their lighter color can make any haze more noticeable. Kieselsol is one method that winemakers use to address this issue.
Kieselsol works by binding to the proteins and forming larger particles that can then be easily removed through filtration or settling. It is often used in combination with gelatins, another fining agent, to enhance the clarification process. Gelatin-Kieselsol fining is a common method used by winemakers and can produce excellent results in terms of clarity.
In my experience as a sommelier and brewer, I have found that using Kieselsol can significantly improve the appearance of white and blush wines. It can help to remove any haze or cloudiness, resulting in a visually appealing product. However, it is important to note that the use of Kieselsol is not always necessary or suitable for every wine.
Some winemakers prefer to let the wine naturally clarify over time, allowing any suspended particles to settle on their own. This can be a more gentle approach that preserves the natural characteristics of the wine. Additionally, some winemakers may choose to use alternative fining agents, such as bentonite or isinglass, depending on the specific needs of their wine.
Ultimately, the decision to use Kieselsol in winemaking will depend on the desired outcome and the preferences of the winemaker. It is important to consider factors such as the style of the wine, the target market, and the overall quality goals. Experimentation and experience can play a significant role in determining the best approach for each individual wine.
While Kieselsol can be a valuable tool for achieving clarity in white and blush wines, it is not always necessary or suitable for every wine. It is one of many fining agents available to winemakers, and the decision to use it should be based on the desired outcome and the specific characteristics of the wine being produced.