Fish bladder
Isinglass
A pure form of collagen derived from the swim bladders of fish (often sturgeon). It's one of the oldest and most common fining agents, used to make white wines brilliantly clear.
Wine is just fermented grape juice — so it should be vegan, right? Unfortunately, most wine is not. During a process called fining, winemakers add agents that bind to unwanted particles and drop them out of the wine. Many of those agents are made from animals, and because they're considered processing aids rather than ingredients, they never appear on the label.
That's exactly why Vegan Wines exists. We visit the vineyards, ask the uncomfortable questions, and vet every bottle from soil to bottle — so you never have to wonder what's in your glass.
These are the most common animal-derived fining agents and additives found in conventional winemaking.
Fish bladder
A pure form of collagen derived from the swim bladders of fish (often sturgeon). It's one of the oldest and most common fining agents, used to make white wines brilliantly clear.
Animal skin and bones
A protein made from boiling the skin, tendons, ligaments and bones of cows or pigs. It's used to soften harsh tannins in red wines.
Milk protein
A milk-derived protein used to remove off-odors and correct browning or discoloration in white and rosé wines.
Egg whites
Egg whites are a classic fining agent in premium red wines, binding to excess tannins and dropping out of suspension with them.
Shellfish shells
A carbohydrate derived from the exoskeletons of crustaceans like shrimp and crab. Marketed as a modern fining agent, it's anything but vegan.
Cochineal insects
A red coloring made from crushed insects, occasionally used in liqueurs and wine-based drinks to achieve a deep red hue.
Vegan alternatives exist and they're excellent. Bentonite clay, activated charcoal, and plant-based pea protein do the same job without a single animal product. The family vineyards we partner with use them — and their wines are better for it.
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