🍷 Casein (fining agent)
A milk protein that removes brown colour and bitterness from white wine.
Casein in winemaking is a milk protein used for fining wine. Fining means clearing wine of unwanted substances with an additive that binds particles and sinks to the bottom. Casein removes brownish colour, bitterness and excess tannins from white wines.
It is added in a small amount, then the wine is left to settle and racked off the sediment. Sometimes plain skim milk is used instead of pure casein. Casein stays in the sediment, and the finished wine contains almost none. But traces are still possible, so the law requires such substances to be listed on the label as allergens if they remain in the wine.
For people with an allergy to milk protein this is important to know. Fining with casein is not suitable for vegans, so wines treated with other agents, such as bentonite, exist. Casein is one of the familiar winemaking steps. Wine and milk meet here unexpectedly. If in doubt, read the label or ask the producer.
Links
- Previous step
- 🍷 Fining
- Next step
- 🍷 Allergen labelling (contains sulphites), 🍷 Vegan wine
- Part of
- 🍷 Fining
- Wine and milk
- 🧪 Casein, 🥛 Skimmed milk, ❤️ Milk protein allergy
Frequently asked questions
Why is casein added to wine?
For fining: it removes brownish colour, bitterness and excess tannins from white wine.
Does casein remain in the wine?
Almost none; it settles out, but traces are possible, so it is listed as an allergen.
Is such wine suitable for vegans?
No, vegans choose wines fined with other agents.
Similar
🍷 Egg white fining · 🍷 Isinglass · 🍷 Gelatin fining · 🍷 Bentonite · 🍷 PVPP · 🍷 Pea protein fining