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 Physoclist swim bladders have one important disadvantage: they prohibit fast rising, as the bladder would burst. Physostomes can "burp" out gas, though this complicates the process of re-submergence. The swim bladder in some species, mainly fresh water fishes (common carp, catfish, bowfin) is interconnected with the inner ear of the fish. They are connected by four bones called the Weberian ossicles from the Weberian apparatus. These bones can carry the vibrations to the saccule and the lagena (anatomy). They are suited for detecting sound and vibrations due to its low density in comparison to the density of the fish's body