aclarantes

Aclarantes, or clarifying agents, are substances added to liquids to promote clarification by removing suspended particles. They are used in the processing of beverages such as wine, beer, fruit juice, and some edible oils, as well as in other liquid products where transparency is desirable. The term is common in Spanish- and Portuguese-speaking contexts.

Common aclarantes include protein-based agents like gelatin, isinglass, and casein; mineral-based agents such as bentonite and diatomaceous earth; and synthetic polymers like PVPP (polyvinylpolypyrrolidone). In some cases, silica gels and kaolin are used as adjuncts.

Clarifying agents act by adsorbing or binding colloidal particles, then forming larger aggregates that settle or are trapped by filtration. Protein-based agents often remove haze-forming proteins or polyphenols; bentonite swaps charges to flocculate colloids; PVPP adsorbs tannins and polyphenols; diatomaceous earth serves as a physical clarification aid in filtration.

In winemaking and brewing, aclarantes are typically added during fining or stabilization stages and removed before packaging, though some residues may remain. Their use can affect flavor, aroma, or color, so dosages and contact times are carefully controlled. Certain aclarantes raise allergen concerns (e.g., gelatin, casein, isinglass) and are subject to regulatory approvals and labeling in different regions. Organic or allergen-free products may require alternative agents.

The concept of clarifying agents encompasses a broad class of substances, chosen to balance efficiency, product quality, and regulatory constraints.