## 1 Introduction  
Clarity is an essential quality attribute of wine and is recognized and valued by consumers together with the taste and aroma properties. Nowadays, wine stabilization and limpidity can be enhanced by centrifugation, filtration, fining or other clarification technologies [1]. The aim of this process is to decrease turbidity by removing suspended and colloidal particles in wine, meanwhile, macromolecules such as unstable proteins, which can later be denatured or aggregated and cause stability problems can also be removed [2; 3]. The simplest and most economical way of clarification is natural settling or spontaneous sedimentation, where particles causing the turbidity settles to the bottom of wine by gravity. However, this method is time consuming and there are some particles with poor settling characteristics that cannot settle [3]. The aim of centrifugation is to accelerate the settling process by rotating it very fast around an axis. It is a rapid method for removing sediments and obtaining clean, stable and ready-to-drink wines, however, this system is restricted by the volume capacity or the enormous investment cost [3]. Filtration could eliminate solids or particles by passing wines through a filter medium, however, this separation technique was sometimes restricted by the clogging of filter surfaces, the throughput, the efficiency, the cost, and the practicability [3; 4]. Clarifying agent addition (fining) is a process used to modulate and protect the organoleptic properties of the wines and to ensure their physicochemical stability by preventing the formation of hazes and deposits [5; 6; 7]. Unlike filtration and sedimentation that remove mainly particulates, fining could also remove some soluble substances including aroma components, coloring matter, and polymerized tannins in wines [8]. Bentonite, polyvinylpolypyrrolidone (PVPP), and protein-based fining agents are widely used in wine clarification. Among them, bentonite was the most efficient fining agent to obtain wine protein stability, however, its non-selectiveness may reduce both wine quality and quantity [9]. [PERSON] et al. found that bentonite added during fermentation positively affected wine quality by enhancing the preservation of key fermentation volatiles in relation to the control and exhibited positive sensory effects [9]. Other fining agents also influence wine aroma compounds, as [PERSON] et al. found that thiol compounds in rose wine fining were PVPP dose-dependent, and a possible explanation was that PVPP would adsorb glutathione-S-conjugates aroma precursors, thus reducing the aroma content of the finished wine [7]. Proteins used for fining could come from animal origin (including egg albumin, casein, serum albumin, gelatin and isinglass) or plant origin (obtained from wheat, rice, pea, lupin and maize). However, the issues involved with animal diseases and their possible transmission to human beings have led the restriction on the use of animal products in wine fining, which increased the viable possibility use of plant-derived proteins [8; 10; 11]. As liquid chromatography-mass spectrometry analysis has detected the residual egg and wheat protein in wines, the use of these proteins was restricted by their potential allergenic features [12; 13]. As a consequence, the plant-based products with lower allergenic potential such as soybean protein, were in response to winemakers' interest [8; 10; 12]. Recently, vegetable protein fining was studied by numerous researchers in wine clarification. [PERSON] et al. found that lentil proteins and gluten fining showed a significant influence on the total content of fermentative aroma compounds (esters and alcohols), while soybean protein showed less impact on wine aroma components [8]. Although the influence of clarification on wine volatile compounds have been identified, further study should be considered because only a limited number of volatile fractions can be perceived and contribute to wine aroma. Icewine is a kind of sweet wine produced by naturally frozen grapes [14].