Wine Glossary
Definition: Fining
A winemaking process that removes microscopic elements such as protein particles that would cloud the wine and phenolic compounds like tannins that could cause bitterness and astringency. The most frequently used fining agents are activated carbon, activated charcoal, bentonite, casein, egg whites, gelatin, isinglass, nylon, and polyvinyl poly-pyrrolidone (PVPP). When added to wine, fining agents capture suspended particles by absorption or coagulation, causing them to settle to the bottom of the container. Once the particles sink, the wine can be racked, filtered, or centrifuged to separate it from this sediment. In addition to clarifying wines, various fining agents can also be used to remove color from white wines, deodorize wines with an off odor, and reduce acids.
Source: The Wine Lover's Companion, by Ron Herbst & Sharon Tyler Herbst
