Isinglass
Isinglass, a very pure gelatin prepared from the air bladders of sturgeons, is a popular fining agent among winemakers because it strips colour to a lesser extent than other protein-based fining agents, such as gelatin or casein. Recognised by the OIV, isinglass is permitted for use in grape wine in over 50 countries worldwide.
Fish glue is made from the swim bladder, gills and ears of certain fish, notably sturgeon. It is produced in the form of colorless or slightly yellowish transparent sheets or, most frequently, in ribbons which have the appearance of dry parchment, or in vermiculated or powder form. Fish glue expands in cold water and becomes opaque. It dissolves in hot water acidified with tartaric acid, leaving at most 3 pp 100 of residue composed of membranes. With 30-50 parts of hot water and after cooling, it forms a colorless, translucent jelly. After partial hydrolysis, fish glue is often found in ready-to-use colloidal solution form stabilized by SO2. In this case, it should be stored cool in a closed container. Fish glue is used to clarify white and rose wines. For further substance information, please see the International Oenological Codex. https://www.oiv.int/public/medias/4078/e-coei-1-colpoi.pdf
Synonym(s): Agar Agar, Bengal Isinglass, Ceylon Moss, Chinese Isinglass, Gelose, Japanese Isinglass, Japan Agar, Kanten
CAS Number: 9002-18-0
E Number: 406
INS Number: 406
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarification Isinglass : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine Recommended Usage Good Manufacturing Practice (GMP)
As outlined in Section 3.2 of the Preamble of the Codex Alimentarius General Standard for Food Additives, Isinglass is used:
To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.
Usage in Wine:
Isinglass, a very pure gelatin prepared from the air bladders of sturgeons, is a popular fining agent among winemakers because it strips colour to a lesser extent than other protein-based fining agents, such as gelatin or casein. In the wine production process, isinglass is added prior to fermentation to remove phenolic compounds from white juice or immediately post fermentation to remove yeast, phenolic and tannin compounds from white wine.
See FIVS technical papers for more information - click here.
