From foodandwine.com
From fertilizer to fining agents, here are the ways your wine may or may not be free of animal products
Even though the number of people in the United States who identify as vegan or vegetarian ranges between 1–5%, demand for animal-free products is on the rise. Milk substitutes alone are more than a billion dollar industry, and 62% of American households regularly purchase plant-based products.
Many winemakers now specifically market their products as vegan-friendly. That’s because even though wine is made with grapes, it’s not always vegan.
“Machine harvesting can disqualify wines from being considered vegan because it harvests all kinds of animals taking refuge in the vineyard canopy — insects, snails, snakes, and sometimes even mice and other small mammals,” says Fabien Machard de Gramont, winemaking consultant at One for All Winemaking. “Most of them are sorted out downstream, but the harvesting process would have most likely killed them at that point.”
This means that unless grapes are carefully hand-picked and sorted, it’s almost impossible to avoid accidental animal and insect by-products during the processing stage.
That’s just the beginning of what may potentially disqualify certain wines as vegan or vegetarian-friendly. For instance, many farmers use compost from animals to enrich their soil, which strict vegans may not accept.
But Machard de Gramont explains that the filtering process is typically where most wines actively utilize animal products. If the winemaker uses common fining agents such as gelatines, casein, or isinglass to clarify or soften the wine, it may no longer be vegan. However, he adds, the use of these once-standard agents is declining.
“Fortunately, many suppliers of enological products have started to produce vegan alternatives, like fining agents based on pea protein, potato protein, or even yeast and other fungus proteins,” says Machard de Gramont. “As it turns out, those solutions are just as efficient, and in some cases much more efficient, than their animal-based counterparts.”
Until recently, most winemakers around the world fined their products with egg whites, which bind to certain phenolic compounds thanks to their ionic charge, and can be used to help remove harsh tannins and other sediment. But as more consumers demand transparency in their products, including if consumables are vegan or vegetarian, many winemakers switched to using clay-based fining agents rather than egg whites.
Common animal derivatives used in winemaking
Egg whites (albumen)
Egg whites, called albumen, fall under a category of water-soluble protein called albumen. Egg whites are often used to clarify red wines and soften tannins, resulting in a smoother finish and rounder mouthfeel. This is not considered to be vegetarian or vegan-friendly.
Gelatine
Gelatine, which is collagen derived from boiling animal bones or skin, is typically used to reduce bitterness and astringency by binding to proteins and yeast, and can also help to clarify red and white wines. Like egg whites, wines that use gelatine are not considered to be vegetarian or vegan-friendly.
Casein
This milk-based protein is generally used to fine white wine and maintain colour with limited clarifying duties. Wine that uses casein in the fining process generally fall under a vegetarian, but not vegan diet.
Isinglass
Isinglass is also primarily used in white wine production, helping to clarify the wine and round out the flavour, but it’s not as effective in reducing phenolic astringency. Since isinglass is a type of gelatine derived from fish bladders, pescatarians and omnivores may imbibe, but not vegetarians or vegans.
What about natural wine?
The rise of unfiltered natural wine, which does not use any fining agents, has helped to minimize the use of animal products during the winemaking process. Still, because there is not a universal standard certification for vegan wine, knowing whether a wine is vegan or not can be a little confusing, says Machard de Gramont.
“Many wineries play on that to claim that they are not using any animal protein-based fining agents, and most people understand that they are not fining their wines,” he explains. “But the truth is that they do fine their wines, but are just using plant-based proteins to do it instead.”
Common non-animal derivatives used in winemaking
Plant-based protein
Proteins derived from plants like peas, soybeans, potatoes, and even pumpkins can help to clarify wines and remove phenolic compounds and tannins without the potential allergens of fish or other animal products.
Yeast
Inactivated yeasts can be used to smooth out wine’s mouthfeel and reduce potential bitterness or astringency in the final product.
Bentonite clay
As one of the most effective non-animal fining agents, this natural agent helps to absorb and diminish off-flavours and aromas, as well as clarifying wine through its negative electrostatic charge.
Activated charcoal
Because of its potent absorption qualities that can flatten taste and aroma, activated charcoal has limited uses. However, when used correctly under certain conditions, it can help to reduce the level of off-flavours and aromas in certain wines and stabilise colour.
There are a few vegan certifications winemakers can apply for, including Vegan.org, VegeCert, and BeVeg Certified, as well as international certifications like VeganAustralia or VeganMark in Europe.
Keep in mind that some of these agencies use different criteria to qualify for certification, so until there is a universally agreed-upon standard for what’s considered vegan or vegetarian, it can be difficult to know if the wine you’re drinking falls under your personal definition. Some retailers specifically label vegan wines, such as Trader Joe’s and Total Wine & More, as well as online guide Barnivore and Vegan.org’s list of Certified Vegan Products. But if you’re unsure, the best option is to reach out and ask the winemaker directly.
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