For most wine lovers, the thought of blood being used in making wine sounds like something out of a horror story. But for centuries, ox blood—often in the form of dried blood powder—was a common fining agent in wine production. Before modern winemaking techniques, producers used a variety of substances to improve clarity and stability. Some of these might shock today’s consumers.
This now-banned practice raises several intriguing questions. Could some older bottles in private cellars have been fined with blood? If so, how would one ever know? And most importantly, why was blood used in the first place, and when did the industry finally stop?
Why Was Blood Used in Winemaking?
Winemakers have long relied on fining agents to clarify and stabilize wine. These agents bind to unwanted particles like tannins and proteins, making them easier to remove.
Historically, ox blood albumin and dried blood powder were popular fining agents. Their proteins helped soften tannins, improving the wine’s texture. This method was especially common in France and other European wine regions.
However, as food safety concerns grew, regulations banned the use of blood in winemaking.
The Global Ban on Blood as a Fining Agent
The OIV’s Decision in 1999
The International Organisation of Vine and Wine (OIV), a global authority on winemaking standards, removed blood albumin from its list of approved fining agents in Resolution OENO/7/99 (OIV).
This resolution ended blood use in OIV-member countries. It aligned with the precautionary principle and consumer protection laws. While some winemakers had already stopped using blood, this decision made it official.
The EU’s Strict Regulations (2019)
Although the OIV banned blood in 1999, the European Union later strengthened the restriction.
Commission Delegated Regulation (EU) 2019/934 lists approved oenological practices and fining agents, but blood products, including blood powder, are not included (EUR-Lex).
This means that only listed clarifying agents are permitted, effectively banning blood use across the EU.
Argentina’s Ban in 2004
In 2004, Argentina’s National Institute of Viticulture (INV) took similar action. It issued Resolution C 9/2004, which banned hemoglobin in winemaking (Argentina.gob.ar).
Winemakers had 60 days to comply, aligning Argentina’s regulations with those of other major wine-producing countries.
Are Any Wines Still Fined with Blood Today?
Officially, no. The use of blood in winemaking is banned worldwide in all major wine-producing regions.
However, some small, unregulated wineries in isolated areas might still use traditional methods. Without strong oversight, it’s difficult to say with absolute certainty.
For consumers who want to avoid animal-based fining agents, vegan-certified wines are the safest option.
How Do Modern Wines Achieve Clarity?
Since blood is no longer allowed, winemakers use various alternatives, including:
Animal-Based Fining Agents:
- Egg whites (albumin) – Common in fine red wines.
- Gelatin – A protein derived from animal collagen.
- Isinglass – Comes from fish bladders, mainly used in white wines.
- Casein – A milk protein used in white wines.
Vegan-Friendly & Non-Animal Alternatives:
- Bentonite clay – A natural mineral fining agent.
- Pea protein & potato protein – Gaining popularity in vegan winemaking.
- Activated charcoal – Used to remove unwanted flavors.
Is Kosher Wine Always Blood-Free?
Yes! Kosher wines have always been blood-free because Jewish dietary laws strictly prohibit consuming blood.
- Kosher winemaking requires all processes to be supervised by Sabbath-observant Jews from grape crushing to bottling.
- Only kosher-certified fining agents can be used, such as bentonite or egg whites from kosher-certified sources.
For those with religious or ethical concerns, kosher wines are a guaranteed blood-free option.
Did My Old Wine Use Blood?
For those with older bottles in their wine cellars, determining whether blood was used as a fining agent is nearly impossible.
Factors to Consider:
| Time Period | Blood Use in Winemaking? | Notes |
|---|---|---|
| Pre-1999 | Possible | Some wines, especially European reds, may have been fined with ox blood or dried blood powder. |
| 1999-2004 | Unlikely but not impossible | OIV removed blood in 1999, but some regions took time to adopt the ban. |
| Post-2004 | Extremely unlikely | Argentina, EU, and US all had bans in place by this time. |
Since fining agents don’t leave detectable residues, there’s no lab test to confirm whether a bottle was fined with blood decades ago.
For collectors who want to guarantee blood-free wines, the safest option is to choose bottles made after the early 2000s.
Final Thoughts: A Practice of the Past
While the idea of blood in wine sounds shocking today, it was once a practical method of fining wine for clarity and stability.
However, modern health concerns, regulatory bans, and evolving consumer expectations have permanently removed this practice from winemaking. Whether you’re a wine enthusiast, collector, or simply curious about what goes into your glass, the good news is that modern wines are blood-free.
For those seeking absolute certainty, choosing vegan-certified or kosher wines is the best way to ensure a wine is completely free from animal-derived fining agents.
References
- International Organisation of Vine and Wine (OIV) – Resolution OENO/7/99: OIV
- European Commission Delegated Regulation (EU) 2019/934: EUR-Lex
- Argentina’s INV Resolution C 9/2004 Banning Blood in Winemaking: Argentina.gob.ar