🍷 Pea protein fining
A plant protein used instead of egg and milk for fining.
Pea protein is a plant protein from peas used to fine wine. It replaces the egg and milk used in classic fining. Fining is a step in which a substance is added to wine to bind cloudy particles and bitterness. The settling sediment is then removed.
A small amount of protein is added to the wine. It binds to tannin and haze particles and settles to the bottom. The wine becomes clear and softer in taste. The sediment is then separated and the wine bottled. Practically no protein is left in the finished wine. But fining with egg, milk or gelatin makes wine unsuitable for vegetarians and vegans, so plant-based agents are used for them.
Pea protein is tied to vegan wine and to fining. The method is permitted by the OIV international code of oenological practices. Besides peas, vegan wines are fined with clay (bentonite) or potato protein. Some wines are simply not fined and stay slightly hazy. On the label a vegan wine is usually marked with a special symbol.
How it connects to Wine
🍷 Pea protein fining ← then ← 🍷 Vegan wine → kind of → 🍷 Types of wine → kind of → 🍷 Wine
Links
- Previous step
- 🍷 Vegan wine
- Part of
- 🍷 Fining
Frequently asked questions
What is pea protein in wine?
A plant protein from peas used to clarify wine instead of egg and milk.
Why is fining needed?
To bind cloudy particles and bitterness so the wine is clear and softer.
Does protein remain in the wine?
Practically none; the sediment is separated before bottling.
Similar
🍷 Egg white fining · 🍷 Isinglass · 🍷 Gelatin fining · 🍷 Bentonite · 🍷 PVPP · 🍷 Casein (fining agent)