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fining
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fining

wine making
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Quick Summary

Fining is an ancient practice used in winemaking to clarify wine by removing suspended materials like yeast cells and particles of skins. This process aids in removing cloudiness, making the wine brilliant.1

Key fining agents and processes include:
* Adsorption: Materials like bentonite (a type of clay) or gelatin are added to adsorb proteins and yeast cells.1
* Chemical Reaction and Adsorption: Tannins and gelatin can react chemically, followed by the adsorption of suspended compounds.1
* Physical Movement: Inert materials can help clarify wine through physical displacement.1

Bentonite is the most common fining agent today, though others like gelatin, casein, and egg white are used for specific purposes, such as removing excess tannin or color. Special fining agents are also used to remove excessive metals like iron and copper, which can cause cloudiness.1

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
2 Britannica Sources
  1. wine - Fining
  2. fining

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