Clarifiers or fining agents are compounds of high specificity that remove undesirable elements from wines, especially oxidisable polyphenols, proteins or other solid compounds. Fining agents are selected according to the compounds winemakers need to remove. When an excessive amount of astringent polyphenolic compounds is detected in the wine, addition of high-molecular-weight proteins (long-chain gelatines or egg albumin) is recommended. These agents react quickly with the undesired compounds; their removal produces a softening effect in the finished wine.

On the other hand, if the wine suffers from pronounced protein instability, inorganic compounds should be added, such as bentonite or silica sol, in order to draw off the excess proteins during the process and achieve the desired stability. Also, "complex clarifiers" can be used, as they combine the various compounds needed to achieve the desired goal, saving time in the preparation process and even making the removal process more effective. They can be added during harvest or to the finished wine.

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