Fining is an important part of the clarification process in winemaking. Substances are added to attract the solids and proteins, whereby they form a clump that falls to the bottom. As the substances sink through the wine it binds with any remaining unwanted particles that are suspended in the wine and precipitates them to the bottom, leaving the wine free of any cloudiness. Fining agents include egg whites, isinglass (a form of collagen derived from fish swim bladders), Sparkalloid (Positively charged blend of polysaccharides derived from diatomaceous earth), ox blood, milk casein, fish bladders, gelatins, seaweed, or clay.

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