[diva_2620]

Ok, so here we have the process of making gelatine
I would still not eat it...

Gelatin is a soluble albumin-like protein derived from the prolonged boiling of animal tissues (typically bones, skin, and tendons). As a result, the product loses some of its gelling properties, but becomes a more effective fining agent.

Gelatin is employed primarily to remove excess tannins from wines. It is usually added early during maturation. This avoids color loss that would be more pronounced if conducted later (due to the continuing polymerization of anthocyanins with tannins). When gelatin is added to white wine, there is a risk of leaving a gelatin-derived haze. This may be avoided by the simultaneous addition of flavorless tannins, Kieselsol, or other protein-binding agents. These materials favor the formation of the fine meshwork of gelatin fibers that removes tannins and other negatively charged particles. Excessive fining with gelatin can result in undesirable color loss in red wines.

Although the risks are minimal, gelatin use has been mentioned as a possible source of wine contamination with prions associated with Bovine Spongiform Encephalopathy (BSE or mad-cow disease). Wine fined with gelatin derived from infected animal tissue could contain active prion proteins. The internal bondings of this infectious protein are so remarkable that the rendering process used in producing gelatin does not inactivate these infectious agents. Although the actual risk of gelatin's use to human health is unknown, the possibility has prompted the study of substitutes made from plant proteins, such as wheat gluten (Marchal et al., 2002; Fischerleitner et al., 2003). In the United States, most gelatin is derived from pig skins, a source free of BSE.

https://www.sciencedirect.com/scienc...23736468500111