Fining

A process by which wine is purified of small solids and particulates by adding a fining agent. The agent, which can include gelatin, isinglass (a fish by-product), egg whites, bentonite (clay) and casein (a milk product), chemically binds with the particulates and can then be removed from the wine.

The main purpose of fining is to clarify the wine, but it also provides some stabilizing effects by eliminating any active yeasts.

(Perfect Pairings, Evan Goldstein)