Bentonite vs Sparkolloid vs Egg White: Fining Agents Compared

Fining agents are the winemaker’s clarification toolkit. Each works differently, targets different problems, and affects wine differently. Choosing the right one—or combination—makes the difference between brilliant wine and stripped wine.

Bentonite: The Protein Hunter

Bentonite is a clay that carries a negative electrical charge. Proteins in wine carry a positive charge. Opposite charges attract, and the resulting complexes sink to the bottom.

Best for: White wines with protein instability (haze that appears when heated). Essential for most commercial whites.

How to use: Rehydrate bentonite in warm water (1 oz per cup) 24 hours before use. Add to wine, stir vigorously, and allow 1-2 weeks to settle.

Pros: Effective, inexpensive, does not strip color or tannins from wine.

Cons: Creates voluminous lees (you lose more wine). Does not address tannin-related haze.

Typical dose: 1-2 grams per liter, but bench trials are recommended.

Sparkolloid: The All-Rounder

Sparkolloid is a diatomaceous earth and polysaccharide blend. It settles quickly and compactly, leaving minimal wine behind in the lees.

Best for: General clarification when you are not sure what is causing haze. Works on many wine types.

How to use: Dissolve in boiling water, simmer for 15 minutes to hydrate fully. Add to wine while still hot, stir well.

Pros: Compact lees, quick settling, versatile.

Cons: Less effective than bentonite for protein haze specifically.

Egg Whites: Traditional Tannin Tamer

Egg whites have been used in Bordeaux for centuries to soften tannic red wines while clarifying. The albumin proteins bind with tannins, removing both harshness and haze.

Best for: Red wines with aggressive tannins. Also good for clarifying red wines generally.

How to use: Separate whites from yolks. Add a pinch of salt and whisk to soft peaks. Fold into wine gently but thoroughly. Allow 2-4 weeks to settle.

Pros: Gentle, traditional, does not strip flavor if used appropriately.

Cons: Not vegan. Can strip color and flavor if overdone.

Typical dose: 1-2 egg whites per 5-6 gallons.

Choosing the Right Agent

The Bench Trial

Before fining an entire batch, test on small samples:

1. Take 4-6 identical samples (100-250ml each)
2. Add different doses of fining agent to each
3. Leave one sample unfined as control
4. Wait 24-48 hours
5. Compare clarity and taste
6. Scale winning dose to full batch

Bench trials prevent over-fining—a mistake that strips wine of positive character.

When Less Is More

Fining removes things from wine. Sometimes those things contribute positively to flavor and texture. Use the minimum dose necessary. Consider whether fining is even needed—some wines are better with light haze than stripped of character.