Isinglass is a protein derived from the swim bladder of fish, which is commonly used as a fining agent in winemaking. It is added to wine to help remove solids and impurities, resulting in a clearer, brighter, and more stable final product.
Making wine can sometimes cause it to look cloudy due to the presence of tiny particles like dead yeast, grape pieces, and other debris. To make the wine look clearer, winemakers have traditionally used a substance called isinglass. Isinglass is a fish protein that has a positive charge which attracts the negative particles floating in the wine. The isinglass then sticks to the particles, and they all sink to the bottom of the wine. The wine can then be poured away from the bottom and the isinglass, leaving it clearer and more stable.
Isinglass has been used in winemaking 
for hundreds of years and is still used today, particularly in the making of white and sparkling wines. Some people prefer to use isinglass because it makes the wine look better, last longer, and doesn’t change the taste or smell. However, if someone is uncomfortable with the idea of using something made from fish in their wine, there are alternatives available such as using plants or other substances to make the wine clearer instead of isinglass.
In summary, isinglass is a fish protein used to make wine clearer. It helps the wine look better, last longer, and not change the taste or smell. But if someone doesn’t like the idea of fish in their wine, there are other options they can use instead.
“Wine is sunlight, held together by water.” – Galileo Galilei
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