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6. Fining Agents
Once upon a time wines were fined (think of it as filtering, but with the filtering drifting down through the wine as opposed to the wine being forced through a physical filter) with ox blood and egg whites. (Learn more about the ancient history of wine in our series on early winemaking practices.)

While egg albumin is still a common fining agent, it has been joined by things like bentonite clay, gelatin, and even silica. There is no actual residue left from proper fining, so don’t look for chunks in your glass.

For more wine news and reviews from Gregory Dal Piaz, visit Snooth.com.