Wine Contains Many Proteins. To Eliminate them, any unrelated protein is added to Vat or cask. This attaches to the protein and causes them to settle at the bottom. The sediments are cleared and then be transferred to another container.
The importance of this procedure is that it eliminates anything that has been added to the wine. Nothing could be more natural!
Egg albumin is frequently used, either in the form of fresh egg whites or freeze-dried powder.
Bentonite is not a protein but a type of clay with the same properties and is an alternative product for this process.
Once, albumin from beef blood was employed for the process but this has been banned since mad cow disease crisis.
But the blood was never used to colour the wine.
Sarav 