Egg Albumin (Wine Fining) — Hidden Processing Agent — Is It Vegan?

Vegan status: Not Vegan

Also known as: Egg white, Egg white fining, Ovalbumin

Source

The protein from hen's egg whites. In winemaking, egg whites have been used as a fining agent for centuries, particularly in red wine production. Typically 2–8 egg whites per barrel of wine.

Used in

Red wine fining (premium and traditional producers, especially in Bordeaux and Burgundy). Removes harsh tannins and softens structure. Also used in some craft spirits production.

Appears on label: No. Same EU 2012 allergen disclosure rules apply as for casein — if egg allergen residue is detectable above threshold, 'Contains egg' must be declared. Many premium wines declare this voluntarily. Outside the EU, no requirement.

How to avoid

Look for wines labeled 'vegan', 'unfined', or 'unfiltered'. Check Barnivore.com. Natural wines, organic wines, and many New World producers use bentonite or no fining. The trend toward vegan wine is accelerating — particularly among UK and Australian producers.

Notes

Egg white fining is considered a marker of traditional, 'natural' winemaking in some circles — particularly in Burgundy. The irony is that 'traditional' wine is often less vegan than modern wine. Some producers use pasteurized egg white powder as a more consistent alternative to fresh egg whites.