Construct · 2 fields · 2 citations
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In enology, fining is the clarification of wine by adding an agent (such as bentonite, gelatin, or egg white) that binds suspended or colloidal material so it aggregates and settles out, improving clarity and stability. The Handbook of Enology (2006) sets out fining among clarification and stabilization treatments. Here fining is the clarification of wine, not the removal of bubbles from molten glass.[1]
In glass technology, fining (refining) is the removal of gas bubbles from molten glass, usually by adding fining agents that release gas to sweep small bubbles out as the melt is held hot. Eitel (1976), in Industrial Glass, describes the fining of molten glass. Here fining is debubbling a glass melt, not clarifying wine.[2]
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