Fining Agent
A substance added to wine to remove some undesirable natural components or sediment. For example, immediately after fermentation, red wines may contain excess tannins, which make the wine too bitter or astringent. This can be removed by adding a very small amount of a protein such as egg white or gelatin. The protein attaches itself to the excess tannin and precipitates, falling to the bottom of the wine tank where it is later removed by decanting (racking).
Julia Woods
I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...
