Wine fining agents and clarifiers obviously clarify wine, but they also stabilize by removing unwanted proteins and yeasts, reducing off flavors, and make it drinkable more quickly. This is done when clarifying agent bonding to the floating particulate in your wine and dragging it to the bottom. It's a good idea to add clarifying agents a week before bottling. It will bring out the brilliant color and luster of your wine. Besides, no one wants to drink cloudy - clumpy wine.