The Traditional Winemaking Process and Fining
Many wine drinkers believe that all wine is inherently vegan, assuming it is simply fermented grape juice. However, the modern winemaking process often involves an additional step called 'fining' that uses animal products. This process is crucial for commercial wineries who want to produce a visually clear and stable wine in a shorter time frame, as customers generally prefer a bright, clear wine over a hazy one.
What is Fining?
Fining is the process of adding a substance, known as a fining agent, to the wine after fermentation. A young wine is typically cloudy due to tiny, suspended particles such as proteins, tannins, and yeast. The fining agent acts like a magnet, attracting these particles to clump together and settle to the bottom of the vat. The clear liquid is then carefully drawn off, or 'racked,' leaving the unwanted sediment behind.
Why Fining Agents are Used
- Aesthetics: To remove haze and improve the wine's clarity and brilliance.
- Stability: To remove unstable proteins that could cause future haziness in the bottle.
- Taste and Texture: To soften harsh or bitter tannins, especially in red wines.
- Efficiency: To speed up the clarification process, which would otherwise take a long time to happen naturally.
The Non-Vegan Fining Agents
Several animal-derived products have been traditionally used as fining agents in winemaking. While the agent itself is largely removed, minuscule traces can be absorbed by the wine, rendering it non-vegan.
Isinglass (Fish Bladder)
Isinglass is a protein derived from the swim bladders of certain fish, such as sturgeon. It is highly effective at removing hazy particles and is often used for clarifying white wines and some lighter reds. Vegans must avoid wines processed with this agent. In Australia and New Zealand, isinglass was previously exempt from allergen labeling laws for wine, though regulations have been updated.
Gelatin (Animal Collagen)
Gelatin is a protein obtained by boiling animal parts, such as pig skin and bones. In winemaking, it is used to remove excess tannins, making the wine less astringent and softer. Gelatin is used for both red and white wines, but more commonly in red wines to refine their tannin structure.
Egg Whites (Albumen)
Traditionally, egg whites have been used to fine red wines during barrel aging. The protein in egg whites, known as albumin, binds to bitter, harsh tannins, helping to soften and mellow the wine's texture. Winemakers often use a small number of egg whites per barrel, and the leftover yolks are used for other purposes.
Casein (Milk Protein)
Casein is a protein derived from milk and is used primarily for clarifying white wines and rosés. It is particularly effective at removing browning caused by oxidation. Some regulations require allergen labeling for milk protein in certain regions.
Other Animal-Derived Agents
Less common or historical fining agents include blood and bone marrow, which are no longer used, and chitin, a fiber derived from crustacean shells.
How to Identify Non-Vegan Wine
Since many fining agents are not listed on the label, identifying non-vegan wines can be challenging. However, there are a few reliable methods.
What to Look for on the Label
- Certified Vegan Label: This is the most straightforward indicator. A certified vegan label guarantees that no animal products were used at any stage of production.
- "Unfined" or "Unfiltered" Label: Many winemakers, particularly those in the natural wine movement, choose not to fine or filter their wines at all. Wines with these labels are almost always vegan. These wines may have a slight haze, which is perfectly harmless.
- Specific Allergens: Some countries, like those in the European Union and Australia/New Zealand, now require winemakers to declare the presence of specific allergens, such as milk or egg proteins, if they are used as processing aids. This can help you identify wines fined with casein or egg whites.
Online Resources
Websites and apps like Barnivore.com maintain extensive databases of vegan-friendly alcoholic beverages based on information provided by producers. A quick search can often provide a definitive answer for a specific brand or vintage.
Vegan-Friendly Alternatives
Many winemakers are now opting for vegan alternatives to achieve clear, stable wines. These plant-based and mineral-based options are just as effective as their animal-derived counterparts.
- Bentonite Clay: A type of volcanic clay that is highly effective at removing unstable proteins and clarifying white wines.
- Activated Charcoal: A porous form of carbon that can remove unwanted colors and off-flavors from wine.
- Vegetable Proteins: Plant-based proteins, often derived from peas, can be used as fining agents.
- Cross-Flow Filtration: This is a mechanical process that uses fine filters to remove sediment without any fining agent.
Fining Agent Comparison Table
| Agent Type | Source | Primary Use | Vegan Status |
|---|---|---|---|
| Isinglass | Fish bladders | Clarifying white wines | Non-Vegan |
| Gelatin | Animal collagen (bones, skin) | Reducing tannins in reds and whites | Non-Vegan |
| Casein | Milk protein | Clarifying white wines, removing browning | Non-Vegan |
| Egg Whites (Albumen) | Egg whites | Softening harsh tannins in red wines | Non-Vegan |
| Bentonite Clay | Volcanic ash | Clarifying white wines | Vegan |
| Activated Charcoal | Carbon | Removing unwanted colors and odors | Vegan |
| Pea Protein | Vegetables | General clarification | Vegan |
Beyond Fining: Biodynamic and Natural Wines
Some winemaking philosophies add another layer of complexity. Biodynamic farming, for instance, often employs practices that include animal products in the vineyard, such as using animal horns for compost preparations. While some biodynamic wines might also be unfined and therefore vegan in the cellar, the farming methods can be a point of contention for some vegans. Similarly, while many natural wines are unfined and unfiltered, the term "natural" is not a guarantee of vegan status, though it often correlates with a minimal intervention approach.
Conclusion: Making Informed Choices
Ultimately, understanding what kind of wine is not vegan comes down to the fining process. The use of animal-derived products for clarification, such as isinglass, gelatin, egg whites, and casein, is a common practice that renders many wines non-vegan. As consumer demand for transparency grows, more winemakers are adopting vegan fining agents or foregoing the process entirely. For those following a vegan lifestyle, the best approach is to look for explicit vegan certifications, labels stating "unfined" or "unfiltered," or to consult online resources like Barnivore. By educating yourself on the winemaking process, you can make more informed and conscious choices that align with your dietary principles.
For a deeper dive into the specifics of wine production, the Wine Spectator glossary offers a wealth of information on various winemaking techniques and terms(https://www.winespectator.com/glossary/index/word/fining).
Frequently Asked Questions
Can a wine be non-vegan even if it is not made with animal ingredients?
Yes, the issue lies in the fining agents, which are processing aids used to filter the wine. Although they are removed, trace amounts may remain, which is not acceptable for a strict vegan diet.
Is fining necessary for all wine?
No, fining is not necessary. A wine will naturally clarify over time if left undisturbed. Fining simply speeds up the process to meet commercial demands for clear wine.
Why don't wineries always label their wines as vegan or non-vegan?
Labeling laws in many countries do not require wineries to disclose the specific fining agents used, especially if they are considered processing aids rather than ingredients.
What does "vegan-friendly" wine mean?
"Vegan-friendly" wine means that no animal products were used during the winemaking process, including fining. These wines are often made with vegan fining agents or are not fined at all.
Are vegan wines of a lesser quality than non-vegan wines?
No, the use of vegan fining agents or a decision not to fine the wine at all does not compromise its quality. Some of the highest-quality wines are unfined and unfiltered, prized for their full expression of character.
What are the main animal-based fining agents used in non-vegan wines?
The main agents include isinglass (fish bladder), gelatin (animal collagen), egg whites (albumen), and casein (milk protein).
How can I be certain a specific wine is vegan?
The most certain way is to look for a "Certified Vegan" label. If unavailable, look for "unfined" or "unfiltered" on the label, or consult an online vegan wine database like Barnivore.
Does using a screw cap instead of a cork affect whether a wine is vegan?
No, the choice of closure (screw cap, cork) has no bearing on whether a wine is vegan. Vegan status is determined by the fining and filtration methods used during production.
Are all types of wine potentially non-vegan?
Yes, any type of wine, whether red, white, rosé, or sparkling, can be non-vegan if the winemaker chooses to use animal-derived fining agents during the clarification process.
Citations
[ { "title": "Clarifying the Vegan Wine Debate - The Sourcing Table", "url": "https://thesourcingtable.com/blogs/learn/clarifying-the-vegan-wine-debate" }, { "title": "How To Tell If Wine is Vegan | The Kitchn", "url": "https://www.thekitchn.com/as-it-is-vegan-week-136676" }, { "title": "Is wine vegan? - PETA", "url": "https://www.peta.org/faq/is-wine-vegan/" }, { "title": "Can Vegans Drink Wine? - Wine Folly", "url": "https://winefolly.com/tips/can-vegans-drink-wine/" } ]
