Winemakers can substitute gelatin with pea protein easily and directly without any adaption of the established fining process and no special tools or additional equipment. SIHA Pea Protein can be combined with Eaton’s SIHA Active Bentonite and silica sol fining agents to improve the clarification effect and wine stability. Pea protein will be added to the wine first; in the second step bentonite will follow. Silica sol should be added last for the best fining result.
Today, winemakers use gelatin as a fining agent to clarify and stabilize wine prior to filtration and bottling. Because gelatin is an animal byproduct, it does not meet vegan dietary guidelines. The alternative, pea protein, which Eaton sells under the SIHA brand, serves as a substitute for gelatin in winemaking. Vegan consumers as well as those religions that prohibit pork consumption can now add wine to their diets.
Eaton’s vegan fining product range is rounded off by SIHA Activated Carbon powder correcting color and odor deficiencies and off-flavors prior bottling. To enhance the riddling characteristics of sparkling wines and champagne, winemakers can use SIHA Brilliant and SIHA Tannin riddling aids. Both positively influence the maturity and typical flavor while fermenting in the bottle.
