Vegetarianism and wine

[1] Examples of common animal products used as fining agents are gelatin, isinglass, casein, and egg albumen.

[2][3] Dried bull's blood was also used in some Mediterranean countries but, as a legacy of bovine spongiform encephalopathy, is not allowed in the U.S. or the European Union.

[3] As an alternative to animal products, carbon, bentonite, a clay mineral, and polyvinylpolypyrrolidone are the most common to be used to clarify wine.

[6] In the EU, regulations only stipulate that wines fined using milk or egg products (both allergens) must be clearly labelled.

[7] Some winemakers believe that fining removes desirable flavours and aromas and instead let the wine's sediments settle naturally, which is a time-consuming process.

There was a proposal submitted by the Tax and Trade Bureau in 2006 to mandate the labeling of major allergens such as milk, eggs, and fish included in the production of wine (whether it is filtered out or not).

The findings showed no reactions through in-vitro methods, but had positive skin pricks tests in patients who consumed/were allergic to wines fined with milk, fish, and eggs.