A process of softening the texture of a wine by adding one or more protein coagulants, such as gelatin, egg whites, or ISINGLASS, to the wine. The coagulant attaches itself to tannin molecules, then settles to the bottom of the container, carrying tannin along with it. Fining can also be done to clarify the color of a wine, as when BENTONITE, a clay, is used to remove unwanted particles suspended in the wine which are making the wine appear hazy.


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