Name (also fish glue) for the protein-containing agent obtained from fish bladders (bullhead, sturgeon, catfish), which are used in winemaking in the Schönen process. Originally, only the bladder of the bullhead (beluga), which is native to rivers that flow into the Caspian and Black Seas, was used. Today, however, bladders from other fish species are also used; beluga and sturgeon are considered particularly suitable. After being caught, the bladders are cut open, soaked in hot water and the outer muscle layer and blood are removed.

The excellent effect was already known in the Middle Ages. Isinglass has a positive electrical charge and therefore attracts negatively charged substances. It was used before the filtration technique to make a wine bright (clear) before bottling; today it is only used selectively, for example to remove mustiness or in the form of mixed products with other fining agents such as gelatine. The extraordinarily high adsorption capacity is due to the glue-like and highly swelling protein bodies of the bubbles. Only about 1 g/hl of wine is required. The relatively rapid spoilage can easily lead to fining errors.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“