Common clarifying additives include:
Bentonite - a clay made of volcanic ash. Negatively charged and attracts positive charged matter.
Isinglass - made from the air bladder of some fish, most notably sturgeon, cod and cichlids. It is a fairly benign clarifier as it does not strip flavors and colors as much as others might. Positively charged and attracts negative charged particles.
Kieselso l - a negatively charged silica gel and used in both white and red wines. Very common in wine kits.
Chitosan - often used in conjunction with kieselsol, cheitosan is positively charged. Made from the exoskeleton of crustaceans like crabs and shrimp. (Those who have a shellfish allergy need not be worried - allergies are due to proteins in the shellfish organism - not the exoskeleton).
Casein - a derivative of milk and is used to reduce tannins in some wines.
Gelatin - not recommended for white wines, but sometimes used in reds to reduce tannin.
Article Source:
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I hope this helps
my wife has extremely high allergy to shell fish , so I personally stay away from chitosan
steve
http://allinonewinepump.com/