Fining

Fining is a winemaking process in which a substance is added to wine to help remove suspended particles, unstable proteins, excess phenolics or other compounds. The fining agent binds or attracts selected materials, forming particles that settle or can be removed by filtration. Fining may improve clarity, stability, colour or texture, but it is not required for every wine.

Common fining agents

• Bentonite: a mineral clay commonly used to remove unstable proteins, particularly in white and rosé wines.
• Egg white (albumin): traditionally used to reduce harsh tannin in some red wines.
• Casein: a milk protein used for clarification and to address certain oxidative or colour-related issues.
• Gelatin: an animal-derived protein used to remove selected phenolic compounds and suspended material.
• Isinglass: a fish-derived fining agent used in some white wines.
• Plant proteins: pea or potato proteins may be used as non-animal alternatives.

How fining works

The fining agent is prepared and added at a measured rate, then mixed according to the winery’s protocol. It binds with the targeted material and forms a floc that settles or is removed during subsequent racking or filtration. Winemakers generally conduct small-scale bench trials before treating a full tank, because over-fining can strip desirable aroma, colour or structure.

Fining and vegan wine

Some fining agents are derived from animals, so a wine fined with egg white, casein, gelatin or isinglass may not qualify as vegan. Bentonite and certain plant-based fining agents are non-animal alternatives. A wine that is unfined is not automatically vegan unless all other production inputs are also suitable.

Example: a winemaker may fine a young red wine with egg white to reduce astringent tannin, or use bentonite to stabilise a white wine against protein haze.

Chef’s note: fining is a technical production choice, not a reliable measure of wine quality. Confirm vegan claims with the producer rather than assuming them from the fining method alone.