In recent years, the wine industry’s research in the field of clarification aids has been increasingly aimed at studying alternatives to the use of proteins of animal origin. The aim is to produce high-quality wines that are no less than traditional and satisfy the growing demands from vegan and...

American wineries are looking for ways to capture the attention and hearts of younger consumers. One key to success is to speak to these generations’ core values. For many wineries, that means making wines that are vegan, non-allergenic, organic, or sustainably made and packaged — or all of those...

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...