What word is used for the process of clarifying beer or wine?
Wine label labels is controlled. As mentioned above, a vin de pays must never be from a château, but from a domaine. New Zealand and Australian labelling regulations have required an allergen warning to appear on wine labels since 2002 due to the use of egg whites, milk, and isinglass in the fining and clarifying of the wine. The United States is considering similar requirements. Winemakers in the US have been resistant to this requirement because the decision to put a wine through a fining process normally occurs after the labels have been ordered, which could lead to allergen warnings on wines
Beer types of yeast used to make beer are the top-fermenting "Saccharomyces cerevisiae" and bottom-fermenting "Saccharomyces pastorianus". "Brettanomyces" ferments lambics, and "Torulaspora delbrueckii" ferments Bavarian weissbier. Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles such as lambics rely on this method today, but most modern fermentation adds pure yeast cultures. Some brewers add one or more clarifying agents or finings to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes