What is the purpose of "fining" in winemaking?

Fining in winemaking serves the crucial purpose of clarifying and stabilizing the wine by removing unwanted particles that may cause cloudiness or instability. This process typically involves adding a fining agent to the wine, which binds with impurities such as proteins, tannins, or phenolics. The fining agents, which can be derived from various sources like egg whites, casein, or bentonite clay, settle to the bottom of the tank, allowing the clarified wine to be drawn off for bottling.

By executing this process, winemakers can ensure that their wines are clear, visually appealing, and have a longer shelf life, free from issues like haze formation or sediment that can detract from the wine experience. Thus, the primary goal of fining aligns closely with the clarification and stabilization aspect of winemaking.