The term "veganism" was coined in 1944 by Donald Watson, a British advocate who founded The Vegan Society.
A vegan is simply someone who follows these principles. Vegans choose not to consume any meat, poultry, fish, seafood, milk (except for breast milk for infants), eggs, honey, or any other animal-derived ingredients and additives (such as gelatin or carmine). Furthermore, vegans avoid clothing and household items made from animal products (like leather, wool, and silk), as well as household chemicals and cosmetics tested on animals. Vegans also do not support animal circuses, zoos, dolphinariums, or any other entertainment that involves animals.
Veganism differs from vegetarianism because it extends far beyond just diet. People who follow a vegan lifestyle solely in terms of food are often referred to as strict vegetarians. In English-speaking countries, the term "plant-based" is commonly used.
Based on this, one might assume that any wine is inherently vegan since it is made entirely from grapes and fermented using yeast (which is a fungus).
However, during the final stages of winemaking—specifically during the filtration and fining process—traditional winemakers often use ingredients of animal origin. Fining is a technique used to clarify the wine, improve its stability, and accelerate its aging process. To achieve this, various animal-derived substances are used, including gelatin, casein, albumin (blood or egg), and egg whites, which are unacceptable for vegans.
To ensure that this rapidly growing group of consumers does not miss out on the joy of drinking quality wines, winemakers have developed alternative technologies. These methods allow them to achieve the desired wine quality without using any animal products.
For instance, winemakers can clarify wine through simple sedimentation (natural settling), though this may not always provide perfect clarity. When a finer filtration is required, they use non-animal alternatives such as bentonite clay, pea or potato proteins, plant-based casein, silica gel, or kaolin.
To help vegans identify these products, specific labeling systems are used. While European Union and US regulations do not legally require producers to list the specific fining agents used during stabilization, many winemakers voluntarily add this information to their labels for marketing purposes. Other wineries clearly state "Vegan Friendly" or "Vegan" on the bottle for quick orientation.
Some producers in Australia, New Zealand, and Canada choose to avoid animal-derived additives for another reason as well: allergens. Several of these traditional fining agents are classified as allergens, and if their content exceeds a certain threshold, they must legally be declared on the label. To avoid this, many winemakers have completely switched to mineral alternatives like bentonite and kaolin.
Today, there are also online databases that track whether a specific wine, beer, or spirit is suitable for vegans. One of the most popular resources is Barnivore, which contacts wineries directly to verify which products are vegan-friendly and check the specific technical processes used in their production.
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