Winemaking
Fining
Adding an agent that binds to unwanted particles so they can be removed together.
Overview
Fining agents attract suspended particles — proteins, phenolics, colour compounds — and drop out with them, taking the haze or harshness away.
Common agents include bentonite clay, egg white, casein, gelatin and isinglass. Several are animal-derived, which is why not all wine is vegan.
It is a trade-off: fining removes unwanted material but can also strip aroma and texture, which is why some producers bottle unfined.
Sources
Sources consulted
- WSET educational materials and the Systematic Approach to Tasting — Wine & Spirit Education Trust
- International Code of Oenological Practices — OIV
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.