Fining Agents For Home Wine Making

Fining agents are key to producing a clear wine with an appealing look, but they can also serve other functions such as removing astringency or bitterness. They are chemicals that are added to wine that attract certain solids suspended in the wine.

Not all fining agents are alike, though. They differ in purpose, how they work, when they are used during the wine making process, and in preparation techniques. Below is a simple guide to the most common fining agents, their purposes, the pros and cons of each, typical quantities to use, and how to prepare them.

Quality Wine and Ale Supply’s selection of fining agents can be found using the menu at the top of this page.

Fining Agent	Purpose	Pros	Cons	When To Use	Quantity To Use	Preparation
Bentonite	Reduces chill haze; clears heat-unstable proteins	Good for general fining; works fast. Good in whites.	Removes colors in reds. Must use sparingly.	Can be used during fermentation. Use at end of Sparkolloid for better settling.	1-2 teaspoons per 5 gallons	Add slowly to water. Shake then rest solution for 24 hours. Shake hard, then add to wine.
Egg Whites (Albumen)	Reduces tannins and astringency.	Gentle.	May reduce color in red. Need to use a weak solution.	When wine is stable.	1/2 egg white to 5 gallons	Whip egg whites and add water to make a solution before adding to wine.
Gelatin	Settles tannins and reduces astringency.	Greatly reduces tannins. Settles haze.	Can strip too much if overused. Use a light solution in reds.	Because of the strength of this fining agent, use only when all else fails.	1 package or less of unflavored gelatin	Soak in cold water about 1/2 hour until dissolved. Heat until it just steams.
Isinglass	Settles yeast in white wines.	Gentle.	Does not work with reds. May be glue-like and hard to remove from carboy.	When wine is stable.	4 ounces liquid	Add liquid to wine. If powder form, follow directions on package.
Polyclar (PVPP)	Reduces browning in whites. Settles yeast and reduces tannins.	More gentle than gelatin.	Wine should be filtered after use.	Use anytime in secondary fermentor.	1/4 ounce per 5 gallons	Mix with 1 cup wine or add to wine as it is being racked.
Sparkolloid	Good all-purpose fining agent. Settles most hazes. Clears sediment from wines.	Best general purpose fining agent.	Leaves a fluffy sediment; may add weak bentonite solution to help settle sediment.	When wine is stable.	1 teaspoon per gallon	Boil solution 30-45 minutes, stirring constantly and adding water as needed. Add to wine while hot.
Tannin	Reacts with proteins. Most effective when used with gelatin.	Works OK with whites.	Don't add tannin to reds unless they are already low in tannins.	When wine is stable.	1 teaspoon per 5 gallons	Dissolve in 1/8 cup hot water.
Pectic Enzyme	Breaks down pectins for clarity.	Most effective for reducing pectic haze.	May not remove the higher pectins. Keep pectic enzyme refrigerated.	Use in must. Can use even later if wine is not clear.	5-10 drops per gallon	Add drops to must or wine. Keep pectic enzyme refrigerated.