The Fining and Clarification of Wines

  • Roger B. Boulton
  • Vernon L. Singleton
  • Linda F. Bisson
  • Ralph E. Kunkee


The purposes of clarification and fining during wine processing include removal of excessive levels of certain wine components, achieving clarity, and making that clarity stable especially from a physicochemical viewpoint. The noun fining is used in winemaking to describe the deliberate addition of an adsorptive compound that is followed by the settling or precipitation of partially soluble components from the wine. The materials used for these reasons are collectively referred to as fining agents, even though the solutes that they address and the mechanism of their removal vary considerably. The need to employ such treatments is often determined not only by compositional aspects of the musts but also by the winemaking practices that have been employed.


Reverse Osmosis Filter Medium Filter Cake Grape Juice White Wine 
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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Roger B. Boulton
    • 1
  • Vernon L. Singleton
    • 1
  • Linda F. Bisson
    • 1
  • Ralph E. Kunkee
    • 1
  1. 1.University of CaliforniaDavisUSA

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