I’m a wine major (I can’t say enology major … cause that would be a lie!) at a top hospitality university. The other day in class we were discussing the characteristics of different fining agents, and discovered that none of us knew how the process originated!
I’ve researched extensively the materials available to me, and short of calling someone at UC Davis or purchasing material online for 0 or so, I’m at a dead end.
I figured I’d put this out here first and see if any of you can offer some "clarity" on this issue! (ha ha … clarity … fining … never mind!)
Answers and sources appreciated! (we’re all losing sleep over this!)