Un-fined/Natural Wine vs Egg Allergy and Fining Agents
Vegan-friendly and natural wines taste true to the grape, not hindered by fining agents or preservatives. Unfined means little or no fining agents are used to clarify the wine. Natural wine’s shelf-life is only around 6 months.
Fining agents like egg whites or albumen from eggs are used by some winemakers to clarify red wines and to speed up the processing time; thereby, the wines go to market quicker. The egg whites help to remove the tannin particles in the sediment. Several eggs are used depending on the size of the barrel. The larger the barrel the more egg whites used.
The Fining agents are used to coagulate with the particles and settle to the bottom where the sediment can be removed easier. Egg whites are a good fining agent for removing tannin particles, rendering the wine a softer taste. Another fining agent used is fish bladders. That is why people with egg or fish allergies need to purchase an unfined or natural wine.
What Are Sulfites
Sulfites are also called sulfur dioxide. It is a powerful antioxidant and antibacterial that helps keep wine and food fresh. It kills bacteria and can slow down yeasts from fermentation. Without sulfites wines would have a short shelf life of around six months. Sulfur dioxide is created in the fermentation process of wines. Health-wise, sulfites are fine for most people. Winemakers try to use the least possible amounts of sulfites. If they use too much it can ruin the wine by leaving it flat. In the USA winemakers can only use up to 350 ppm of sulfites in their wine.
Natural, Red, and White Wines Have Sulfite
Natural wines have very little sulfites. Their taste is more authentic and surprisingly joyful. You get more flavor essence from the grape instead of the altering flavors from the sulfite preservatives. If you want a vegan wine or a wine without additives and their side effects, choose a natural wine. Most natural winemakers try to keep sulfite levels extremely low. Most are 35 ppm or less. Their goal is to keep less than 75 ppm of sulfites.
White wines have more sulfites than red wines. They have fewer natural antioxidants during fermentation. This can allow the occurrence of spoilage. To counter those winemakers, add sulfites to the wine.
Red wines get their color from grape skins. The grape skins contain tannins and polyphenols along with other antioxidants that keep the wine from spoiling. Tannins can also come from seeds and stems. They act as a natural preservative, allowing wine a longer shelf life and the ability to age for decades. So, winemakers don’t have to add a lot of additional sulfites to the wine.
If winemakers add other tannin additives in the powder form, it can turn wine brown having less flavor from the grape.
Wine Sulfite Side Effects for Sulfite-Sensitive People
Reactions to sulfites can trigger several reactions at the same time
- Aches and pains ~ migraines, joint pain
- Anaphylaxis ~ this is rare
- Asthma attack ~ wheezing
- Digestive problems~ abdominal pain or diarrhea
- Respiratory ~ breathing, heart palpitations
- Skin reactions ~ hives
Wines Used as a Preservative
Wine with sulfites can be used as a preservative in recipes and shelf products to extend the shelf life. Family members with sulfite or egg allergies should check the food labels. While some sulfites occur naturally, they can be added to wine or food in powder form.
Wine sulfite partial list
- Baked goods ~ bread, cookies, cakes,
- Condiments ~ wine vinegar, horseradish, pickles, and relish olives
- Fresh Fruit ~ cherries, dried fruit, grapes, tomatoes, and other fruits and vegetables can have on them powdered sulfite preservatives. Sulfites are used as a fungicide. So, rinse them well.
