Are there milk products in wine? The surprising truth about winemaking ingredients

November 11, 2025 •

4 min read

Over 60% of people worldwide have reduced ability to digest lactose after infancy, making the question of what's in our food and drink a serious one. In the context of wine, a common misconception is that it is always dairy-free since it is made from grapes. However, the question of 'Are there milk products in wine?' is relevant due to the potential use of animal-derived fining agents during the clarification process.

Quick Summary

Milk products, specifically casein, are sometimes used as a fining agent in winemaking to clarify and polish the wine's appearance. The animal-derived proteins bind to unwanted particles, which are then filtered out, leaving only trace amounts, if any, in the final product. Allergens, including milk, are now required to be declared on labels in some regions.

Key Points

Fining Agents for Clarity: Casein, a milk protein, is one of several animal-derived fining agents traditionally used in winemaking to clarify the wine and remove impurities.
Not an Ingredient: Casein is a processing aid, not an ingredient. It is largely filtered out of the final product, but trace amounts may remain.
Allergen Labeling: Some countries, like Australia and those in the EU, require winemakers to label wines fined with milk or egg products if the proteins are detectable.
Vegan Alternatives: Vegan-friendly fining agents include bentonite clay and plant-based proteins, while some winemakers forgo the process entirely, producing 'unfined' or 'unfiltered' wines.
Lactose Intolerance vs. Allergy: Wine does not contain lactose, so it is generally safe for people with lactose intolerance. The concern is primarily for those with a milk protein (casein) allergy.
How to Identify Vegan Wines: Look for official vegan certification symbols, check the producer's website, or search for 'unfined' or 'unfiltered' on the bottle.

Understanding the Winemaking Process and Fining Agents

Winemaking is an intricate process, and one of the critical steps is clarification, also known as 'fining'. Fining removes particles, such as proteins, yeast, and tannins, that can cause the wine to appear hazy. While some winemakers allow their wine to naturally clarify over time, many use fining agents to speed up the process and achieve a clear, bright product. This is where the use of milk products comes into play.

The Role of Casein in Wine Production

Casein is the primary protein found in cow's milk and is often used as a fining agent, especially for white wines. It is an effective coagulant that binds to negatively charged particles in the wine, including those that cause haze and bitterness. The process works like this:

The addition: A small quantity of casein or potassium caseinate is added to the wine.
The binding: The casein molecules attract and bind with the unstable protein and tannin particles.
The precipitation: This new, larger complex of particles settles to the bottom of the fermentation tank.
The removal: The clarified wine is then carefully 'racked' or drained off, leaving the sediment and the casein behind.

While this process effectively removes the unwanted particles, and wine producers assure that only trace amounts remain, it is the initial use of a milk derivative that makes some wines unsuitable for those with milk allergies or on a vegan diet.

Animal-Based vs. Vegan Fining Agents: A Comparison

Winemakers have a variety of fining agents to choose from. The choice often depends on the desired outcome for the wine, the winemaker's philosophy, and evolving consumer demands for allergen-free and vegan-friendly products.


Fining Agent	Source	Primary Use	Suitable For Vegans	Allergen Risk	Notes
Casein	Milk Protein	Clarifying white wines, removing oxidative taint and bitter tannins	No	Yes, contains milk protein	Generally used for white and rosé wines
Gelatin	Animal Hides and Bones	Clarifying and reducing aggressive tannins in red and white wines	No	No, not a regulated allergen in all regions	Most common animal fining agent
Isinglass	Fish Swim Bladders	Brightening and clarifying white wines	No	No, exempt from labelling requirements in certain regions	Effective for improving clarity
Egg Albumin	Egg Whites	Softening harsh tannins in red wines	No	Yes, contains egg	Traditionally used in red wine production
Bentonite Clay	Volcanic Clay	Stabilizing white and rosé wines by removing unstable proteins	Yes	No, naturally occurring clay	A popular mineral-based alternative
PVPP	Synthetic Plastic	Removing bitter phenols and color from wine	Yes	No, synthetic substance	A non-animal derived alternative
Pea Protein	Plant-based	Clarifying wine	Yes	No	A newer plant-based alternative

The Impact of Allergen Labeling

With increased consumer awareness and evolving food safety regulations, labeling requirements for wine have changed. In some regions, like the EU and Australia/New Zealand, wine producers are now required to declare the use of common food allergens, including milk (casein) and egg. This offers a layer of protection for individuals with severe allergies, though it is important to note that the presence of the allergen may be indicated even if only trace amounts remain. For those following a strict vegan diet, looking for a vegan certification or explicitly checking if a wine is 'unfined' or 'unfiltered' is the safest option, as other animal-derived agents like gelatin or isinglass may not require labeling.

Natural Wines and the Vegan Alternative

Some winemakers choose not to use any fining agents at all, a practice common in natural winemaking. These wines, labeled as 'unfined' or 'unfiltered', rely on gravity and time to clarify naturally. While this process can result in a more textured and sometimes slightly hazy product, it guarantees that no animal-derived products were used during clarification.

For those who prefer a clear wine but still want to ensure it's vegan, many modern winemakers use non-animal based fining agents like bentonite clay, PVPP, and plant-based proteins. The rise in veganism and a general preference for more natural products have led to a wider availability of vegan-friendly wines.

Conclusion

While pure grape wine does not inherently contain milk products, the common use of casein as a fining agent in traditional winemaking means that many wines are not suitable for individuals with milk allergies or on a vegan diet. Consumers must be vigilant, checking labels for allergen warnings, seeking out vegan certifications, or opting for wines explicitly labeled as 'unfined' or filtered with mineral/plant-based alternatives. The good news is that with the increasing demand for vegan wines, the options are becoming more plentiful, and with a little diligence, everyone can find a wine that fits their dietary needs.

Visit Barnivore for a comprehensive list of vegan-friendly alcoholic beverages.

Frequently Asked Questions

Wine does not contain milk as an ingredient. However, some wines, particularly traditionally made ones, may use a milk protein called casein as a 'fining agent' during clarification, which is largely removed before bottling.

Yes, wine is generally safe for people with lactose intolerance. The process that uses milk protein in winemaking does not use lactose, the sugar found in milk. While fining may involve milk protein, it doesn't affect individuals with lactose intolerance.

To identify a vegan wine, look for official vegan certification logos, which indicate no animal products were used. You can also check if the label says 'unfined' or 'unfiltered'. If uncertain, check the producer's website or use an online resource like Barnivore.

A vegan wine uses only non-animal-derived products for fining, such as bentonite clay. An unfined wine has not undergone any fining process at all, allowing natural sediment to settle over time, which makes it inherently vegan.

No. While traditional fining agents like casein (milk), egg whites, gelatin, and isinglass (fish) are animal-derived, many winemakers now use vegan alternatives such as bentonite clay, PVPP, and pea proteins.

Some wine labels must declare 'Contains Milk' or 'Contains Egg' due to allergen labeling laws in specific regions, such as the EU and Australia. This indicates that milk or egg products were used as fining agents, even if only trace amounts remain in the finished wine.

While winemakers remove most fining agents, trace amounts of milk proteins like casein might remain, which could potentially trigger an allergic reaction in highly sensitive individuals. If you have a severe milk allergy, it is best to choose certified vegan wines or contact the producer.