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Episode description

Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The Wine Lab, we look at the cellar practices behind that question. From egg whites, milk proteins, gelatin, and isinglass to bentonite, PVPP, and plant-based alternatives, this is a closer look at fining, clarification, labeling, and the ethics of process. Along the way, the episode traces the long history of these practices in winemaking and considers why vegan wine has become an important question for modern consumers. If you have ever wondered how a wine made from grapes can still raise vegan concerns, this episode offers the science, the history, and the consumer perspective.

Glossary

Vegan wine: Wine made without the use of animal-derived processing aids or additives.

Fining: A winemaking step in which a substance is added to bind unwanted particles or compounds so they can be removed.

Fining agent: The material used during fining to clarify or refine the wine.

Isinglass: A fining agent derived from fish collagen, traditionally used for clarification.

Egg white fining: The use of egg albumen, especially in red wines, to help soften tannins and clarify the wine.

Casein: A milk protein used in some wines for clarification and correction of certain defects.

Gelatin: An animal-derived protein used as a fining agent.

Bentonite: A clay-based fining agent commonly used as a vegan-friendly alternative.

PVPP: A synthetic fining material used to remove certain phenolic compounds and help stabilize wine.

Processing aid: A material used during production that is not intended to remain in the final product.

Clarification: The process of making wine clearer by removing suspended particles.

Certification mark: A label or symbol indicating that a product has been verified against a particular standard, such as vegan certification.

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