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
Swim bladder dioxide. The resulting acidity causes the hemoglobin of the blood to lose its oxygen (Root effect) which then diffuses partly into the swim bladder. The blood flowing back to the body first enters a rete mirabile where virtually all the excess carbon dioxide and oxygen produced in the gas gland diffuses back to the arteries supplying the gas gland. Thus a very high gas pressure of oxygen can be obtained, which can even account for the presence of gas in the swim bladders of deep sea fish like the eel, requiring a pressure of hundreds of bars. Elsewhere, at a