The fining of red wine is a longstanding practice used to improve clarity, stability and sensory balance. Traditionally, proteins such as egg white (albumin) and milk derivatives (casein) have been widely used as fining agents because they bind effectively to tannins and phenolic compounds, softening astringency and removing unwanted haze-forming substances. These agents work through electrostatic interactions, forming aggregates that precipitate out of the wine. However, their origin as common food allergens has prompted increasing scrutiny.
Regulations in many jurisdictions, including Australia and New Zealand, require the declaration of allergenic substances such as egg and milk on wine labels if they are used during production. This is the case even though fining agents are largely removed during processing. While the wine industry has argued that residual allergen levels are often negligible or undetectable, labelling requirements remain.
As a result, producers are seeking alternative fining approaches that avoid both allergen risks and additional label complexity.
Recent research highlights the promise of plant-based fining agents, including materials derived from grape by-products. Cell wall material extracted from white grape pomace has been shown to contain polysaccharides like cellulose, pectins and hemicellulose that actively interact with wine phenols and proteins. These interactions promote the formation of precipitates, effectively removing compounds that can negatively affect wine quality.
Such innovations not only offer a sustainable use for winery waste streams but also support the production of allergen-free wines.
Reference: Gómez-Pérez, J., et al. (2026) ‘White grape cell walls as fining agents in red wine: Mechanistic insights from ATR-FTIR spectroscopy’, Foods, 15(6):1050. DOI: 10.3390/foods15061050. Available with Open Access here.
