FINING, a process for the clarification of liquors such as wine and beer, generally consisting of a solution of isinglass or a solu tion of tartaric or sulphurous acid. In the fining of wine, gelatin, or in the case of high-class red wines, white of egg is employed. After these have been added and the beer or wine well rolled, the fining matter subsides and is drained off carrying with it the sus pended matters which cause turbidity. See BREWING and WINE.