Vegan wine is more than just a trend; it's a revolution in the wine world. But how is vegan wine actually made? Quite simply: It's similar to conventional wine, but with one important difference: no animal products are used.
Typically, winemakers use things like egg whites or gelatin to clarify wine. This means they help remove small particles that make the wine cloudy. Vegan wine, however, relies on alternatives. Instead of gelatin and the like, they use things like diatomaceous earth, a natural mineral, or bentonite, a type of clay. Some winemakers also use special plant-based enzymes.
It used to be common to use egg whites or even fish bladder proteins. Today, however, there are plant-based proteins from peas or beans that do exactly the same job. And that's good for anyone who wants to live a vegan lifestyle.
An interesting point is that natural wine, which is produced without much human intervention, is always vegan. However, not every organic wine is automatically vegan, so you should always check carefully.
Some winemakers are also experimenting with ancient techniques, such as the qvevri method. This involves fermenting the grape mash in large clay amphorae and then bottling it without filtering. It may sound a bit rustic, but it produces truly interesting wines.
Activated charcoal or bentonite are often used to clarify wine. These substances bind the cloudy particles, which can then be removed. The good thing about this is that it doesn't require any animal products.
Making vegan wine is a complex process that combines mechanical and biological methods. But the result is a wine that is not only delicious but also animal-friendly.