Collective term (also fine) for processes to "beautify", "improve", "purify" or "preserve" a young wine. Degumming or clarifying, on the other hand, is usually understood to mean the processes for grape must. In the past, fining mainly meant the clarification of lees in a wine after fermentation, which was also called aerial fining. Today, the term encompasses many different technical cellar measures. By adding substances to the freshly fermented wine, unwanted suspended matter is bound by chemical reactions and/or adsorption. All these substances are electrically charged. Either negatively like yeasts and tannins or positively like proteins and gelatine. The fining agents must be oppositely charged in order to bind the lees particles to themselves. They are added in dissolved form and form insoluble flakes with the unwanted wine constituents, which sink to the bottom.