The TTB has officially listed pea protein as an acceptable material for use in wine under 27 CFR 24.250. This means winemakers now have more access to vegan fining agents for use in wine. The fining agents below are now available for use by winemakers in the USA:
Plantis-AF – Pea Protein
This fining agent can be used as a clarification and flotation aid. This protein, when used in combination with Pluxbenton N bentonite, allows for effective flocculation and compaction of flees during flotation.
Plantis AF-Q - Pea Protein and Pre-activated Chitosan
The chitosan in this blend helps to activate and boost the fining capacity of pea protein, making it even more effective as a fining agent.
Combistab AF – PVPP, Pea Protein and Silica
A blend for removing oxidative precursors and producing a wine which is more resistant to oxidation. This blend also easily removes browning due to oxidation and other color defects. Combistab AF is a vegan, allergen-free alternative to potassium caseinate or casein.
Claril AF – Calcium Bentonite, PVPP and Pea Protein
This synergistic blend removes oxidative precursors and off-flavors and aromas from wine. It can be used in juice or wine as a clarification aid, as well. Claril AF can be a vegan, allergen-free replacement for Claril SP, which contains milk-based protein.
Claril SMK –Deodorizing Activated Carbon, Pea Protein and Chitosan
This blend was developed specifically for removal of smoke related off-flavors and aromas. The blend removes ashy aftertaste, while also being very gentle on phenolics and color. This allows it to be used in red wines with little impact on color or phenolics. The pea protein and chitosan components aid in off-flavor removal as well as clarification and settling.