Wine lovers know that not all wines are created equal. And, as it turns out, not all wines are vegan either.
What is fining?
The clarification process in winemaking is called fining. This process filters wine using substances such as albumin (egg whites), casein (milk protein), gelatin (animal protein), and isinglass (fish bladder protein), hence making the wine no longer vegan-friendly.
Common fining agents:
Bentonite: A natural volcanic clay used primarily in white wine to absorb unstable proteins and stop cloudiness from occurring.
Egg Whites: Used traditionally in red wines. Egg whites bind to excessive tannins, creating a smoother mouthfeel.
Isinglass: Derived from fish bladders, this fining agent is used for gentle clarification and polishing in white wines.
Casein: A dairy protein that helps reduce oxidation and bitterness, as well as browning in white wines.
Gelatin: A protein derived from collagen used in red wines to strip out bitterness and astringency.
What is the fining process?
Fining agents are categorized as either organic (proteins) or inorganic (minerals). These agents add an electrical charge that binds to unwanted molecules, creating larger clusters and causing them to settle to the bottom, where they form a solid sediment layer that can be easily separated from the wine.
What makes a wine vegan?
If a winemaker uses inorganic (mineral) fining agents, the wine will be vegan-friendly and is often labeled as such.
Even though many winemakers don’t list fining agents on their labels, Barnivore.com has compiled an online directory of vegan and vegetarian beer, wine, and liquor!
So, if you are a vegan and are also a wine-lover, head to their website and check out their list of vegan-friendly wines.