Milk
Milk is used as a fining agent in winemaking. It flocculates to absorb and precipitate suspended particles. It is primarily recommended for clarifying white wines, especially for reducing phenolic compounds in over-oaked white wines, and for reducing browning resulting from oxidation. However, it can also be used as a gelatine substitute to reduce the tannins in red wine. Recognised by the OIV, milk is permitted for use in grape wine in multiple countries worldwide.
Skimmed cow’s milk can be used to clarify wine. Its coagulation traps particles which are eliminated in the sediments. It must not introduce a taint into the wine. The use of skimmed cow’s milk may give rise to possible residual proteins in wine which may provoke a possible allergic reaction for some individuals. Its use must comply with regulations in force for skim milk.
Skimmed milk must comply with regulations in force concerning foodstuffs intended for human consumption. For further substance information, please see the International Oenological Codex.
Synonym(s): Calcium Milk
CAS Number: 72608-12-9
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Not available at this time
As outlined in the OIV’s International Code of Oenological Practices, Milk is used:
Skimmed cow’s milk can be used to clarify wine. Its coagulation traps particles which are eliminated in the sediments. It must not introduce a taint into the wine.
Usage in Winemaking:
Milk is used as a fining agent in winemaking. It flocculates to absorb and precipitate suspended particles. It is primarily recommended for clarifying white wines, especially for reducing phenolic compounds in over-oaked white wines, and for reducing browning resulting from oxidation. However, it can also be used as a gelatine substitute to reduce the tannins in red wine.
See FIVS technical papers for more information - click here.
