Why shouldn’t a wine be vegan if it’s made from grapes?
Well, to remove cloudiness, proteins, colorings and other organic particles “fining agents” are used. These “fining agents” can be blood and bone marrow🦴, chitin (from crustacean shells 🦞), fish oil, casein (milk protein 🥛), egg albumen, gelatin (from animal parts) and isinglass (from fish bladder membranes).
Nowadays there are several vegetarian and vegan alternatives of fining agents, e.g. limestone, kaolin, silica gel, bentonite clay, plant casein and vegetable plaques are all suitable alternatives.
Do you buy vegan wine? 🍷