Sammelbeeteichnung (also fine) for procedures to a young wine to "beautify," "improve," "clean," or " durable " close. Under degumming or. clarify however, the procedures for grape Roger that. In the past, fining was mainly the clarification of a wine after the fermentation meant as well Flugschönung was designated. Today, the term includes many different cellaring measures. By adding substances to the fresh fermented wine by chemical reactions and / or adsorption bound unwanted suspended matter. All these substances are electrically charged. Either negative as yeasts and tannins or positively like proteins and gelatin, The fining agents must be charged oppositely to bind the Trubpartikelchen itself. They are added in dissolved form and form insoluble flakes with the unwanted constituents of wine, which sink to the bottom.