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Fining is the process of adding a clarifying agent to wine to remove unwanted compounds such as excess protein, tannin, phenolics, or haze-forming particles. Choosing the correct fining agent depends on:

• Whether you are making red or white wine

• The specific problem you are correcting

• The stylistic outcome you want to achieve

• Whether the wine is already stable or still evolving

This article provides a practical framework for selecting the right fining agent and links to the relevant sections of the MoreWine winemaking manuals for deeper guidance.

• Guide to Red Winemaking

• Guide to White Winemaking

Step 1: Identify the Problem You Are Trying to Solve

Fining should always be intentional. Do not fine “just because.” Start by identifying the issue:

For clarification and stabilization context, see:

• Guide to Red Winemaking: Chapter 9 – Clarifying & Bottling (page 38) 

• Guide to White Winemaking: Chapter 7 – Fining/Filtration & Stabilization (page 52) 

Step 2: Match the Fining Agent to the Type of Wine

White Wines

White wines are more prone to protein instability and haze formation.

Primary fining agent:

• Bentonite (removes unstable proteins)

White wine fining and stabilization are discussed in:

• Chapter 7.2 – Fining and Filtration (page 52) 

If your white wine:

• Is clear but may throw haze when warmed → Bentonite

• Shows browning or oxidative bitterness → Consider PVPP

• Has slight phenolic bitterness → Light gelatin trial

Red Wines

Red wines are typically fined for tannin management and mouthfeel adjustment, not protein stability.

Common red wine fining agents:

• Egg whites – soften aggressive tannins

• Gelatin – reduce bitterness and astringency

• Isinglass – gentle clarification

• PVPP – remove oxidized phenolics

Red wine fining guidance:

• Guide to Red Winemaking: Chapter 9.1 – Fining/Filtering (page 38) 

Red wines rarely require bentonite unless protein instability is suspected.

Step 3: Always Perform Bench Trials First

Never fine the entire batch without testing.

Bench trials allow you to:

• Compare different fining agents

• Test multiple dosage rates

• Avoid over-fining (which strips aroma and structure)

For bench trial methodology:

• Guide to Red Winemaking: Section 10.8 – Bench Trials (page 66) 

• Guide to White Winemaking: Section 9.7 – Bench Trials (page 76) 

Step 4: Understand What Each Fining Agent Removes

Different fining agents work by binding with opposite-charged particles:

Choosing the wrong fining agent can:

• Strip desirable aroma

• Flatten structure

• Over-soften tannins

• Reduce color (especially in reds)

Step 5: Decide Between Fining and Filtration

Fining alters wine chemistry.
Filtration primarily removes suspended solids.

White wines often require both clarification and stabilization before bottling.
See:

• Guide to White Winemaking: White Wine Stabilization Overview – Chapter 7 (page 52) 

• Guide to Red Winemaking: Red Wine Clarifying & Bottling – Chapter 9 (page 38) 

Practical Decision Guide

Choose:

• Bentonite → White wine heat stability

• Gelatin or egg whites → Harsh red tannins

• PVPP → Oxidative browning

• No fining → If wine is balanced and clear

When in doubt:

1. Taste first

2. Run bench trials

3. Use the minimum effective dose

Resolution

To choose the correct fining agent, first identify the instability or stylistic issue you want to correct. Then match the fining agent to the problem (protein, tannin, oxidation, or haze), and always confirm your choice with bench trials before treating the full batch.

For complete technical guidance, refer to:

• Guide to Red Winemaking (Chapter 9 & Section 10.8) 

• Guide to White Winemaking (Chapter 7 & Section 9.7)