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Fining Agents

Every winemaker knows that it is not just the taste or aroma that makes the perfect wine. It is also about the presentation. Cloudiness, floating sediments, and other impurities can ruin the appearance of your wine and cause it to be rejected by many wine drinkers. That is why many commercial winemakers use wine-fining agents to remove these impurities.

When it comes to fining wine, we have a wide range of wine and beer finings used in clarification. Take a look at our selection below to find the right fining agent for your needs.


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Choosing the Right Agent for Fining Wine

The high protein content of wines can cause instability in the clarification process. This, in turn, leads to cloudiness or sediments present in the wine. In order to choose the right wine fining agents for clarification, you need to consider a few factors. Are you making red or white wine? What is the concentration of tannin? And what colour intensity do you want to achieve for your wine? The fining agent you choose should be the right one to achieve a clear wine free of any particles or impurities. Here are some of the different fining agents available.


Bentonite is used as a fining agent for both red and white wines, to inhibit the cloudiness caused by proteins in the wine. It is a popular choice of fining agent for its effectiveness and minimal colour reduction. However, the heavy deposit can cause more wine loss overall.


Casein is often used in fine white wines. It can reduce the tannin content that has been over-oaked, and lessen the browning effect caused by oxidation. However, overuse of casein can strip away the colour of your wine.

Egg White

Egg white has long been used as a fining agent for red wines. It helps soften the acidic content of the wine as well as to reduce the tannin content. In addition, there is only a minimal risk of colour loss if over-fining.


Gelatin is used in red wines to reduce the tannin content. As such, this fining agent is only recommended for wines with a high amount of tannin. It is not recommended for white wines or any wine with a low tannin content.


This fining agent is popular for clarifying white wines, particularly those that are oak aged. It is less likely to strip away the colour compared to gelatin and casein but can leave behind a heavy deposit that must be removed from the wine before storage.


This fining agent is particularly useful in red or white wines with a low tannin content. In particular, it works well with fresh or sterilised wines, rather than those that have been oak aged. You can combine it with gelatin to make it even more effective.


This agent is mainly used for red wines, although it can be used in white wines. It helps settle any particles within the wine itself, as well as increases filter throughput.