Grape and wine proteins tend to aggregate and form hazes and sediment in finished wines, especially white wines. Haze-causing proteins can persist in wine due to low settling velocities or charge repulsion on individual particles. Fining agents, such as bentonite clays, are used to clarify wine by removing these proteins.  Also, proteinaceous agents such as albumin, casein, or gelatin are used in wine clarification to remove tannins or other phenols.