A substance used in clarifying liquids, especially in winemaking or brewing to remove particles and create clarity.
From French 'clarifiant' (clarifying), present participle of 'clarifier' (to clarify), from Latin 'clarus' (clear) + 'facere' (to make).
Winemakers use clarifiants like egg whites and gelatin to trap particles—it's practical chemistry dressed in fancy French, turning cooking into an art form!
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