Casein

/KAY-seen/

Milk protein used for fining wine.

Full Definition

Casein is a milk protein used as a fining agent to remove brown color and harsh phenolics from white wines. It can soften astringency and reduce bitterness. Not suitable for vegan wines. Must be declared as allergen in some countries. One of several protein-based fining agents.

Related Terms

fining protein clarification

See Also

vegan wine isinglass

Carmenere Back to Glossary Cassis

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