🍷 Gelatin fining
Animal gelatin removes excess harsh tannins.
Gelatin in winemaking is an animal-derived substance used to clarify wine. It is obtained from animal bones and skin. The method is called fining. Gelatin is added to the wine and binds excess harsh tannins. Together with them it settles to the bottom, and the wine becomes softer and clearer.
Fining is done after fermentation. The sediment is then removed, and practically no gelatin remains in the finished wine. Still, the use of animal products matters to people who avoid them. Gelatin is not suitable for vegan wine; producers use bentonite, pea protein and other substances instead.
Gelatin is used more often for red wines, which have many tannins, and less often for whites. Rules for such treatment are in the International Code of Oenological Practices compiled by the OIV. Gelatin use is usually not shown on the label, while a "vegan" mark appears where the wine was made without it.
How it connects to Wine
🍷 Gelatin fining → then → 🍷 Vegan wine → kind of → 🍷 Types of wine → kind of → 🍷 Wine
Links
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Frequently asked questions
Why is gelatin added to wine?
To remove excess harsh tannins and make the wine softer and clearer.
Is wine fined with gelatin vegan?
No. Gelatin comes from animal products, so such wine is not vegan.
Does gelatin stay in the finished wine?
Practically not: it settles with the tannins and the sediment is removed.
Similar
🍷 Egg white fining · 🍷 Isinglass · 🍷 Bentonite · 🍷 PVPP · 🍷 Pea protein fining · 🍷 Casein (fining agent)