The process of clarifying and stabilizing a wine.

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If wines are left long enough, wines will naturally self clarify – and this is the method used for many fine wines. However, winemakers like to hurry along the process by using fining agents including egg white and bentonite. Fining removes ‘colloids’ which are molecules that include tannins, phenolics and polysaccharides.

If they are not removed, a white wine may appear cloudy and a red wine may be astringent and bitter.

There is an increasing tendency for natural wines that are neither fined nor filtered.

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