Does Wine Contain Dairy? A Look at the Fining Process and the Answer to: Has wine got milk in it?

November 11, 2025 •

4 min read

While wine is made from fermented grapes, a significant number of wines are not vegan or dairy-free due to traditional production methods. This can be a surprising revelation for many, leading them to ask: Has wine got milk in it? The surprising answer is that a milk-derived protein called casein is commonly used during the winemaking process.

Quick Summary

Some winemakers use milk protein, casein, as a fining agent to clarify their products. This protein binds to unwanted particles, which are then removed. The practice means not all wines are suitable for vegans or those with severe dairy allergies.

Key Points

Casein is a fining agent: Casein, a protein derived from milk, is sometimes used during the winemaking process to clarify white and rosé wines.
Traces may remain: Although the fining agent is meant to be removed, infinitesimal traces of milk protein can remain in the final bottle.
Vegan alternatives are available: Many winemakers now use non-animal-based fining agents like bentonite clay or pea protein, or they simply don't fine their wines at all.
Lactose intolerance is not a concern: The milk protein casein is different from the milk sugar lactose, so wine is safe for individuals with lactose intolerance but not necessarily for those with a dairy allergy.
Labeling is key: Look for explicit 'vegan' labeling or certifications, or check with retailers, as fining agents are not always listed on wine labels.
Sulfites are unrelated: The presence of sulfites in wine is not connected to dairy products or the use of casein for fining.

The Fining Process: Clarifying Wine with Animal Products

The perception of wine as a simple, plant-based beverage can be misleading for those with dietary restrictions. The winemaking process is more complex than just fermenting grapes. After fermentation, wine can appear hazy or cloudy due to suspended particles, including proteins, yeasts, and tannins. To achieve the bright, clear color most consumers expect, winemakers perform a crucial step known as 'fining.' Fining involves adding a clarifying agent to the wine, which binds to these unwanted particles and causes them to precipitate, or sink to the bottom of the tank. The clear wine is then 'racked' or drawn off, leaving the sediment and the fining agent behind.

Historically, and in many conventional winemaking practices today, these fining agents are derived from animal products. For white and rosé wines, a milk-derived protein called casein is a common choice. Casein is highly effective at removing bitterness and improving clarity. Other animal-derived fining agents include egg whites (albumin), often used in red wines to soften tannins, and isinglass, which comes from fish bladders and provides a brilliant clarity to white wines.

Are There Traces of Milk in the Final Product?

Because the fining agents are intended to be removed, only microscopic or trace amounts remain in the finished wine. However, for individuals with a severe dairy allergy, this can still pose a risk. In some regions, due to allergen labeling regulations, wines fined with milk or egg products must carry a warning label if detectable amounts remain, even if they are infinitesimally small. For those with less severe sensitivities, or those adhering to a vegan diet, the use of dairy products at any point in the process makes the wine unsuitable.

Vegan Alternatives to Animal-Derived Fining Agents

For those seeking dairy-free or vegan wine options, there is good news. Many winemakers have moved away from animal-based fining agents, either by adopting alternative methods or by foregoing fining altogether. The movement towards 'natural wine' has also led to an increase in unfined and unfiltered wines, which, while potentially cloudier, are inherently vegan.

Here are some of the most common vegan fining alternatives:

Bentonite Clay: This natural volcanic ash clay has a negative charge that attracts positively charged protein particles, effectively clarifying wine. It is one of the most widely used vegan fining agents.
Activated Charcoal: Also known as carbon, this highly porous material absorbs unwanted compounds, including those affecting color and flavor.
Plant-Based Proteins: Modern technology allows for the use of plant-derived proteins, such as those from peas or potatoes, as fining agents.
Silica Gel (Kieselsol): Often used in combination with another agent, kieselsol is a colloidal solution of silicon dioxide that helps clarify wine.

A Note on Lactose Intolerance vs. Dairy Allergy

It is crucial to distinguish between a dairy allergy (an immune system response to milk proteins like casein) and lactose intolerance (the inability to digest lactose, a milk sugar). Those with lactose intolerance can generally consume wines made with casein, as the fining process does not introduce lactose into the wine. However, those with a true dairy allergy should exercise caution.

How to Identify Vegan and Dairy-Free Wines

Navigating the world of wine with dietary concerns can be tricky because ingredients are not typically listed on the label. However, there are a few reliable methods:

Look for Certification Labels: Certifications like 'Certified Vegan' or 'V-Label' are the most direct way to ensure a wine is free of animal products.
Consult Retailers: Many online and brick-and-mortar wine retailers provide detailed information on whether their wines are vegan-friendly.
Look for "Unfined/Unfiltered" Labels: Wines explicitly labeled as "unfined" or "unfiltered" have skipped the process entirely and are suitable for vegans.
Contact the Winery: When in doubt, contacting the winery directly is the most reliable way to confirm their production methods.

Clarification: Sulfites and Dairy

Sulfites are a common source of confusion in winemaking. They are often added as a preservative, and all wines contain trace amounts naturally. Sulfites have no relation to dairy products or the fining process. The presence of sulfites does not indicate that a wine is not vegan.

Conclusion

So, has wine got milk in it? The answer is that milk-derived casein is a traditional, though not universal, processing aid used during the fining process to clarify wine. While modern winemaking offers numerous vegan and dairy-free alternatives, it remains important for individuals with dietary restrictions to confirm the wine's production methods. By understanding the fining process and knowing where to look for certification, you can confidently choose a wine that aligns with your nutritional and ethical choices, proving that even a complex drink can be enjoyed with transparency.

Comparison of Fining Agents


Fining Agent	Type	Common Use	Vegan-Friendly	Notes
Casein (Milk Protein)	Animal-derived	White and rosé wines	No	Effective for clarity and removing oxidative taint.
Egg Whites (Albumen)	Animal-derived	Red wines	No	Softens tannins and reduces astringency.
Isinglass (Fish Bladder)	Animal-derived	White wines	No	Provides a brilliant clarity.
Gelatin (Animal Collagen)	Animal-derived	Red and white wines	No	Clarifies and softens texture.
Bentonite Clay	Inorganic	All wine types	Yes	Widely used, effective, and completely vegan.
Activated Charcoal	Inorganic	All wine types	Yes	Primarily used for color and flavor correction.
Pea or Potato Protein	Plant-derived	All wine types	Yes	Newer, effective vegan alternatives.
Kieselsol (Silica Gel)	Inorganic	All wine types	Yes	Often used with other agents to aid clarification.

: https://www.decanter.com/learn/advice/what-is-fining-51651/ : https://www.winespectator.com/articles/health-qa-lactose-intolerance-and-malolactic-fermentation-4664

Frequently Asked Questions

No, not all wines contain milk products. While casein (milk protein) is a traditional fining agent, many winemakers now use vegan alternatives like bentonite clay, or they skip the fining process altogether, leaving the wine naturally clear or slightly hazy.

Fining is a process used to clarify wine. It involves adding a substance, or 'fining agent,' that binds to and removes suspended particles that cause cloudiness, resulting in a clearer, more visually appealing wine.

Casein, a milk protein, is an allergen. While trace amounts in wine are typically microscopic, regulations in some regions require labeling if detectable levels of milk or egg products remain, to inform consumers with severe allergies.

When added to wine, the casein molecules bind to unwanted particles. This forms larger clumps that sink to the bottom of the vat. The clear wine is then siphoned off, leaving the sediment behind.

The most reliable methods are to look for explicit 'vegan' certification symbols on the label, check retailer descriptions, or choose wines that are labeled 'unfined' or 'unfiltered.' You can also contact the winery directly.

Yes, wine is generally safe for those with lactose intolerance. Wine does not contain lactose (a milk sugar). While milk protein (casein) can be used for fining, it is not the same as lactose, so it does not affect lactose-intolerant individuals.

Common vegan alternatives include bentonite clay, activated charcoal, and plant-derived proteins from peas or potatoes. These are effective fining agents that do not rely on animal products.

No. Malolactic fermentation is a secondary process that converts malic acid into lactic acid, not lactose. While the names sound similar, there is no dairy involved in this natural process.