The Incogvino SuperFANS are all about the wine, and not just the tasting and the drinking. Being an inquisitive bunch, the following question popped up on our mailing list this week. “Egg protein? Milk protein? Is this normal?” with reference to a wine label with the aforementioned listed on it. This brought up the topic of fining agents and the question of not only what, but how, these processing aids are used in the making of wine. The science of fining agents can be quite complicated (some Chemistry 101: the molecules of fining agents have either positive or negative charges which affect the way they interact with the compounds in wine, which also have positive or negative charges. Science!) but the basics can be simple to understand. Here’s a quick clarification about fining agents in wine.