Gelatin The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. The consumption of gelatin from particular animals may be forbidden by religious rules or cultural
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