*Fining agents is used to reduce astringency and remove tannins, microscopic particles and clarifying the wines or juice, they also take out some aroma and flavor. The fining agents can be organic and inorganic or mixtures of both. Some work electrochemically, with the agent having a positive charge attracting negatively charged particles and bind with them.

Lab tests should be performed in order to determine the proper amount of the fining agent.

Copper sulfate (CuSO₄) is a fining agent used to remove unpleasant hydrogen sulfide (H2S) and other “sulfide-like” off aromas in wine. The hydrogen sulfide is generally described as rotten-egg-like off aromas.H2S is volatile natural product of the fermentation and it can be present into the wine as mono-mercaptans (sulfides), which can be treated with copper or poly-mercaptans (disulfides) which will not react with copper, so deal with the problem as soon as it is detected. Copper when added to wine containing “sulfide-like” off aromas immediately reacts with H2S and form copper sulphide, immediately. If the copper ions is not removed from the wine after the treatment with the proper fining agent or filtered out, a haze may appear. Most of the time copper is added to the wine in the form of Copper Sulfate s(CuSO4 • 5 H2O), also known as Copper Sulfate solution.

To avoid over adjustment, copper lab trial should be performed.

*Oak wood chips can be added during fermentation or aging process. The benefits is that can give to the wine quickly specific oak flavors and aromas, more complexity, structure and some sweetness which will be make the wines more balanced. Different types of oak chips can give you different flavor component like toasted nuts, vanilla, caramel, coffee and some toasting spiciness.