Wine Industry Magazine Promotes Vegan Fining Agent

Publication urges winemakers to address growing demand for vegan wine by replacing gelatin with pea protein.

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To address the growing popularity of vegan wine, Wine Business Magazine recently published a feature to help winemakers replace animal-derived gelatin with vegan alternatives. The story highlighted winemaking products and tools offered by supplier company Eaton, including a pea-protein based replacement that acts as a stabilizer similar to gelatin. The company also sells various other vegan fining agents such as active bentonite, silica sol, and tannin riddling aids because, as Eaton’s enologist said, “Today’s consumers want alternatives to gelatin fining.” In recent months, several beer and wine companies—including Guinness and Duval-Leroy—have decided to remove animal products from their production process.