Fining is one of the methods used to clarify wine, along with racking, filtering, centrifugation, and cold stabilization. Shortly after fermentation, a fining agent (consisting of coagulants such as powdered clay, whipped egg whites, powdered milk, and gelatin) is poured into the barrel or cask. As it slowly sinks to the bottom, it attaches to the soluble particles in the wine and drags them down. The clarified wine is then drawn off. Fining can be a slow, tedious process—some poor soul has to separate and whip hundreds of eggs—but it's also a traditional and time-honored method, and used in almost every winemaking region today. As with filtering and centrifugation, fining has a few detractors who feel wine should achieve clarity naturally.