International Code of Oenological Practices

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Fining using yeast protein extracts

II.3.2.14 Fining using yeast protein extracts


  • Yeast protein extracts: processing aid


Addition of yeast protein extracts for fining wines


a)        Reduce turbidity of wines by precipitating suspended particles

b)       Preserve chromatic characteristics of wines

c)        Eliminate excess tannin

d)       Improve wine filterability


a)        The doses used are determined beforehand by laboratory trials (fining point)

b)       Maximum dose to be used as determined by an efficiency test conducted in laboratory must not exceed 60 g/hl for red wine and 30 g/hl for white and rosé wine

c)        The yeast protein extracts can be used alone or associated with other authorised fining products

d)       The deposits from the fining are to be eliminated from wine by physical procedures

e)       The yeast protein extracts must comply with the prescriptions of the International Oenological Codex

Recommendation of the OIV: