Finings

Unless they form a stable sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.

These are still used by some producers, but more modern substances have also been introduced and are more widely used, including bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolyase, PVPP, kieselsol (colloidal silica), copper sulfate, dried albumen (egg whites), hydrated yeast, and activated carbon.

The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase.

Although activated carbon may be implemented as a flow-through filter, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage.

Consisting of approximately 30% protein, yeast cell walls have a chemical affinity with wine compounds, such as those that may be polyphenolic or metallic.

Since some finings are animal products and others are not, it can be difficult for consumers to find out whether a particular wine or beer is vegan, vegetarian, or neither, unless the producer or seller chooses to label it as such.