Wine isn’t always vegan! Grapes themselves are of course vegan and the starting product, but animal materials are often used for clarification in conventional winemaking. For instance, casein, a protein produced using fresh milk, is frequently used to age turbid substances at the base of the cask. Animal egg-white protein, gelatine and dried fish swim bladders are used too. Since animal substances are used only in the production process, these do not need to be listed. Thankfully there are vegan wines, which are designated as such too. Only vegetable proteins, bentonite from volcanic ash and activated carbon are used for vegan wine. What is referred to as sedimentation is a very traditional process where the wine or must is left to stand and the particles settle. With careful skimming, these are left behind, gently improving the quality.