Sparkolloid
A polysaccharide clarifier for stubborn hazes that resist other finings.
Typical dose
Per the product sheet; the hot-mix form is prepared and added warm.
When to add it
On a finished wine that will not clear.
Legal limit
No specific limit that this reference states. Additions are still governed by the treating-materials rules where you make wine, so check them.
Vegan
Yes. Nothing animal-derived, so a wine fined with it can still be labelled vegan.
In practice
A proprietary blend of a polysaccharide and diatomaceous earth that clears hazes other agents leave behind, at the cost of a slow, fluffy lees that must be racked off carefully. It is a common home fix for a wine that stays cloudy after everything else, and it is plant and mineral based.
Others in fining and clarification
Bentonite
Adsorbs unstable protein to prevent haze in whites and roses.
Isinglass
Fish-derived collagen that polishes whites to brilliance at a tiny dose.
Gelatin
Collagen that strips harsh tannin and astringency from reds.
Egg white
The traditional, gentle softener of barrel-aged red tannin.
Casein
Treats browning and light oxidation or taint in whites.
PVPP
A synthetic that removes browning, pinking and bitter phenols.
Kieselsol
A negatively charged fining, paired with gelatin for a compact lees.
Activated carbon
A blunt last resort that strips colour and off-odours together.
Plant protein fining
A vegan substitute for gelatin and isinglass.
Diatomaceous earth
A filter aid, rather than a fining, for wines too cloudy to filter.