Common Non-proteinaceous Fining Agents

Continuing the theme of a discussion of fining agents commonly used in the wine industry, we now move on to the second family of fining agents, those that do not contain proteins. Typically these agents are inorganic (with the exception of tannin) with quite specific purposes in some regards. Some are very simple to prepare and use, with physical processes constituting the bulk of the fining process, whilst others involve very complex chemistry.