Clarification or fining of wines is a technique used in wineries to eliminate unwanted wine components, which negatively affect its quality. Clarification normally involves the addition of an adsorptive material that eliminates or reduces the presence of undesirable components. The problem is that many of the fining agents used in the industry contain allergens, such as caseinates or ovalbumin.

Dada la importancia de los suelos y de los substratos geológicos en la zonificación vitivinícola, los autores realizan una revisión de estudios sobre las formaciones más importantes en la D.O. Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency.

We must state that two conditions above are only prevalent in the case when the processed grapes are full or over ripened, besides following the Tokaj wines preparation criterions (grape variety, soil, microclimate, vintage, etc.). These two conditions mentioned before were followed up only sensory based analysis up to now, altough the study of chemical idetified compounds which confirms these are obviuos.