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Is all wine vegan 2024?

Violet King | 2023-05-14 01:10:44 | page views:1868
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Zoe Davis

Studied at the University of Cape Town, Lives in Cape Town, South Africa.
Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules.
2023-05-17 01:10:44

Zoe Patel

QuesHub.com delivers expert answers and knowledge to you.
Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). These fining agents are known as processing aids. They are not additives to the wine, as they are precipitated out along with the haze molecules.
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