Fining

Clarification of beer or wine by removing the minute floating particles that keep them from being clear. Fining agents bind haze-forming proteins and tannins so they settle out, giving the bright, stable appearance consumers expect. It is one of the final polishing steps before packaging. Isinglass from fish swim bladders remains the classic cask-ale fining, while bentonite clay removes heat-unstable proteins from white wine. Fining must be followed by adequate settling or filtration, since residual fining agents can themselves cause haze; trials on small volumes precede cellar-scale treatment.