Vegan Wine vs. Traditional: Wine Clarification Process

In the world of wine, many consumers are turning towards more sustainable and ethical choices. One of the lesser-known but crucial aspects influencing whether a wine is suitable for vegans is the clarification process. 

This process, which is necessary to remove impurities and obtain bright, clean wines, can be carried out with animal products or plant-based alternatives. But what exactly does it consist of and what differentiates vegan wine from traditional wine?

What is wine clarification?

Clarification is a technique winemakers use to remove suspended particles in wine, such as proteins, yeasts or grape skins. Although these particles are not harmful, they can affect the appearance and texture of the wine, making it appear cloudy or altering its smoothness in the mouth. Fining allows the wine to be visually appealing and more palatable.

The process consists of adding clarification agents that bind to impurities, causing them to precipitate at the bottom of the tank and then be filtered out.

Traditional clarification agents

In the traditional method of fining, winemakers have used animal products for centuries. These agents act by trapping unwanted particles and causing them to settle to the bottom of the barrel. Among the most commonly used are:

• Egg whites: especially popular in red wines, egg whites remove astringent tannins.
• Casein (milk protein): mainly used in white wines to remove oxidised colours and improve clarity.
• Gelatine: widely used in red wines to soften texture.
• Isinglass (fish bladder): a fining agent derived from fish collagen, also used to improve clarity.

Although these products do not remain in the final wine, wines that are clarified with them cannot be considered vegan, as they have been in contact with animal ingredients during their production.

Vegan clarification methods

As the demand for vegan products increases, many wineries have started to use vegetable and mineral alternatives to clarify their wines without resorting to animal products. Some of the most common vegan clarification agents are:

• Bentonite: a clay that removes proteins and other particles, mainly used in white wines.
• Pea protein: a vegetable alternative that works in a similar way to gelatine to trap impurities.
• Activated carbon: used to remove unwanted flavours and odours without affecting the character of the wine.
• Potato protein: another effective vegetable substitute in fining.

 

These methods do not alter the taste of the wine and offer an equally effective and ethical option for consumers who wish to avoid animal products.

Myths about vegan wines

A common misconception is that vegan wines may taste different or be of inferior quality. However, this is a myth. Vegan wines use methods that do not alter the aromatic or taste profile of the wine. 

In fact, many consumers do not even realise the difference until they see the labelling. What's more, some vegan wines have received high scores and awards at international tastings.

How to identify vegan wines

As interest in vegan wines grows, it is becoming easier to identify them. Many wineries already incorporate labels or certifications that indicate whether a wine is suitable for vegans. 

However, if the label is unclear, don't hesitate to ask retailers or winemakers about the fining process used. Transparency is key, and more and more producers are willing to provide details about their winemaking methods.

Conclusion

The difference between vegan and traditional wine lies mainly in the type of fining agent used. While traditional wines use animal products, vegan wines use equally effective vegetable or mineral alternatives. 

Both types of wine offer the same quality, taste and enjoyment, and the choice between one or the other will depend on your personal preferences or values. Both traditional and vegan wines have their place at the table, and the important thing is to find the wine that best suits your taste and occasion.

In our online wine shop, we offer a wide selection of both types of wines, so you can explore and enjoy the best that each option has to offer. Discover our range and choose the wine that best suits you!

 

FAQs

Why are some wines not vegan?  
Many traditional wines use fining agents of animal origin, such as gelatine, egg white or casein, which makes them unsuitable for vegans.

Are all wines labelled as vegan really free of animal products?  
Not always; it is important to check certifications and read labels carefully, as some producers may use animal ingredients without clearly specifying it.

Does vegan wine taste different from traditional wine?  
In general, the taste of the wine should not be affected by the type of fining agent used; any difference would be minimal and would depend more on the overall winemaking process.

How can I identify a vegan wine in the shop? 
Look for labels that indicate vegan or check if they have specific seals certifying that they are produced without animal products.

Are there differences in price between vegan and traditional wine?  
Often, prices may vary according to the brand and quality of the wine; however, being vegan does not necessarily imply a higher or lower cost per se.

 

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