Fining

Fining agents are added to wines to clarify, stabilize, and/or improve quality. White wines usually need fining with bentonite, and sometimes require further fining. Red wines often do not need fining. The use of fining agents is determined on a case by case basis. Fining agents commonly used include the following:

Bentonite - to remove protein haze and stabilize for future protein haze problems in the bottle. Many wines will clear in their own given time, but may be prone to producing a haze in the future.

Sparkalloid - to help clarify.

Isinglass - helps to clear and soften wines and unmask fruit flavor.

Gelatin - to remove astringency and harshness.

The use of fining agents usually results in the formation of sediment that requires racking and results in the loss of wine volume.