What is a common use of "fining" in winemaking?

Fining is a widely used technique in winemaking primarily aimed at clarifying the wine by removing unwanted particles. This process involves the addition of fining agents, which can be natural or synthetic, that bind to these undesirable particles like proteins, tannins, or colloids. As the fining agents attract these particles, they aggregate and then settle at the bottom of the wine vessel, making it easier to separate and discard them, subsequently resulting in a clearer, more visually appealing product.

Using fining to clarify wine not only improves its appearance but can also enhance overall stability and taste by ensuring that off-flavors or undesirable textures are removed, allowing the wine's true qualities to shine through. This practice is essential for producing high-quality wine that consumers expect to be clean and clear in the glass.