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 and amino acids or YAN) but also minerals (such as magnesium) and vitamins (such as thiamin and riboflavin) that serve as important growth and survival factors. Among the other nutritional needs of wine yeast: Many of these nutrients are available in the must and skins of the grapes themselves but sometimes are supplemented by winemakers with additions such as diammonium phosphate (DAP), freeze-dried micro-nutrients (such as "Go-Ferm" and "Ferm-K") and even the remnant of dead or extracted yeast cells such that the fermenting yeast can break down to mine for available nitrogen and nutrients. One historical winemaking tradition that is