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
Wine from the United Kingdom jelly. The term British wine is used to describe a drink made in Britain by the fermentation of grape (or any other fruit) juice or concentrate originating from anywhere in the world. It cannot be used for :wine in the legal sense, which must be produced from freshly pressed grapes. The most common style is a medium or sweet high-strength wine that is similar to sherry, and was formerly known as British Sherry. The Romans introduced winemaking to England, and even tried to grow grapes as far north as Lincolnshire. Winemaking continued at least down to the time of the