Clarification and stabilization of wine Organic compounds used as fining agents are generally animal based, a possible cause of concern to vegans. The most common organic compounds used include egg whites, casein derived from milk, gelatin and isinglass obtained from the bladders of fish. Pulverized minerals and solid materials can also be used, with bentonite clay being one of the most common, thanks to its effectiveness in absorbing proteins and some bacteria. Activated carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors" in the wine. In a process known as blue fining, potassium
Yeast in winemaking otherwise noted, this article will commonly refer to the asexual form of wine yeast. The most common yeast generally associated with winemaking is "Saccharomyces cerevisiae" which is also used in bread making and brewing. Other genera of yeast that can be involved in winemaking (either beneficially or as the cause of potential wine faults) include: The yeast genus "Saccharomyces" (sugar mold) is favored for winemaking (for both grapes as well as other fruit wines in addition also to being used in brewing and breadmaking) because of the generally reliable and positive attributes it can bring to the wine. These yeasts