What is the primary goal of fining in winemaking?

The primary goal of fining in winemaking is to stabilize and clarify the wine. Fining is a process where various agents, often proteins or fining agents like bentonite, egg whites, or gelatin, are added to the wine. These agents bind with unwanted particles such as proteins, tannins, and other compounds that can cause haze or instability.

Once these particles are bound, they aggregate and precipitate out of the wine, leaving it clearer and more stable. This is crucial because a clear wine not only has a more appealing appearance but also benefits from improved flavor and aroma clarity. The stabilization aspect ensures that the wine remains consistent and does not develop undesirable characteristics over time, such as cloudiness or off-flavors.

While other options address different aspects of winemaking, they do not reflect the primary intent of fining. For instance, adding sweetness is related to the blending or back-sweetening processes rather than fining. Increasing acidity is achieved through adjustments of the grape must or addition of acid, not through fining. Enhancing tannin extraction is more associated with maceration and fermentation techniques. Thus, the focus of fining is firmly on clarification and stability, making it an essential step in the winemaking process.