Fining Agents

Fining agents bind to unwanted compounds in wine through charge attraction and settle to the bottom, taking the target molecules with them.

Protein Stability

• Bentonite — negatively charged clay that removes positively charged proteins. Standard treatment for heat stability. Rate: 0.5–2 g/L. Can strip aroma if over-used.

Tannin Reduction

• Egg white / Ovalbumin — traditional red wine fining. Soft, selective tannin removal. 1–4 egg whites per 225L barrel.
• Gelatin — removes harsh tannins. Requires a bentonite follow-up to remove excess gelatin.
• Casein — milk protein. Reduces oxidation browning and harsh tannins. Not vegan.

Colour / Oxidation Control

• PVPP — removes phenolics responsible for browning in white wines. Allergen-free.
• Kieselsol + Chitosan — combined clarification system. Fast-acting, effective.

Isinglass

Derived from fish swim bladders. Excellent for clarifying whites without stripping flavour. Not vegan. Rate: 5–15 mg/L.