From ancient times salt, egg whites, and other substances have been employed to clarify or bring out the color and taste of wine, the Romans even using sulfur as a disinfectant in wine making.
Vanadest aegadest alates on soola, munavalget ja teisi aineid tarvitatud veini selitamiseks ning värvi ja maitseomaduste parandamiseks. Roomlased kasutasid veini valmistamisel desinfitseeriva ainena isegi väävlit.