WITH the increasing emergence of vegan or vegetarian lifestyles across the nation, wineries are adapting their practices to become more vegan friendly.
Coonawarra’s Leconfield Wines is one of the few making changes to better accommodate its customers.
Refining agents used in the wine making process can include milk, egg white or gelatin, all products sourced from animals.
Leconfield senior winemaker Paul Gordon said instead of using these products, Leconfield has started introducing new techniques, including the use of vegetable proteins.
“We know there has been a real push for vegan and vegetarian alternatives in the wine industry,” he said.
“People were actually mostly unaware wines contain these products, but they are minute amounts.
“But the industry is always changing and adapting to different climates, so we are doing our part to join in.
“It is also quite interesting as we get to play around and try new things instead of sticking to the normal techniques.”
Mr Gordon said the new refining agents also cater to those with allergies to milk or egg, meaning a more inclusive range of wines.
“Although they are present in small amounts, you cannot be sure people with allergies will not have a reaction to them, so it is exciting to offer them an alternative,” he said.
“We are offering vegan wines across our still and sparkling styles, meaning you can grab a red or a white and be sure it is vegan.
“This also includes a screw top as not all corks are vegan friendly.
“In Australia, current government regulations do not require winemakers to stipulate whether wines are vegetarian or vegan friendly however, many winemakers including Leconfield Wines have taken the initiative to listen to the market and deliver clearly labelled vegan friendly wines.”
The transition into a more vegan friendly label has been an exciting time for Mr Gordon, who said he has enjoyed trying the different techniques.
“It is always great to try new ways of making wine,” he said.
“We spend a lot of time in the lab testing different ideas and seeing how things react when you tweak them just
slightly.
“So these little differences like vegetable proteins instead of animal are really interesting and it has been a lot of fun finding the perfect balance.”
