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In this video I talk about the processes in winemaking that make wines not suitable for Vegans and Vegetarians.
The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’.
Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein)
Happily today, alternatives are being used creating more Vegan and Vegetarian wines for the consumer.
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