What makes a vegan-friendly wine vegan? And how’s it different from conventional wine? - BusinessWorld Online

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CONSUMER interest in vegan wines is growing, with vegan-friendly wines showing up in many supermarkets and Google searches for “vegan wine” soaring in recent years. READ:

But what makes a vegan-friendly wine vegan? And how’s it different to conventional winemaking techniques?

Enzymes may be added, either to break down pectin or to enhance flavor. Malo-lactic fermentation — where the grape’s malic acid is converted to lactic acid — is common in red wine and also used in some white wine styles. In red wine, polyphenolic compounds are commonly called tannins; these are macromolecules made up of carbon, oxygen, and hydrogen atoms. The molecules are much smaller in white wine and, in that context, are usually referred to simply as “phenolic compounds.”

Some wine labels now have a statement such as “this wine has been treated with fish product and traces may remain.”

 

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