French red wine is still filtered with cow s blood?

It shouldn't be used now, because of mad cow disease.

In the links mentioned in the references, you can see that as early as December '97, France banned the use of cow's blood in the production of red wine, and in a large-scale inspection of red wine in June '98, no composition of cow's blood was found. At the same time, similar inspections have been carried out, and the previously produced bovine blood filter for red wine has been documented and controlled.

If you are satisfied, you will be divided.

Bovine blood protein, which is used to clarify impurities in the liquor.

Note: Bovine blood protein has the effect of adsorbing particles.

Dry red wines used to be made with ox blood.

But since the scandal of mad cow disease broke out in France.

** Controls are much stricter.

There are many wineries that are looking for alternatives to bovine blood protein.

Authentic red wine is not infused with ox blood at all.

You're talking about fakes.

This is yes, putting cow blood is a means of clarification, the original clarifying agent and filtration means are not so advanced, so there are many kinds of means that can be clarified to help the wine remove the protein and clarify quickly, of which cow blood is one of them, in addition to bentonite, pineapple, egg white, etc. However, with the development of modern industry, wine clarification is mainly used for microporous filtration and bentonite.

No way, that's your assumption.

No, but maybe you add it yourself.

I only know that some liquor in California will add egg whites to clarify the wine, but I have never heard of beef blood added to it.

In the past, some French wines had ox blood extract added to them as a toner. Later, when mad cow disease became popular, the practice was stopped.

Adding ox blood to the winemaking process is a very outdated method, and it is basically not used now. The addition of beef blood is mainly to speed up the precipitation of wine and play a clarifying role. At present, the main clarification methods include bentonite under glue.

Wine purification can be divided into two ways: physical purification and biological evolution. Physical purification is the decanting of the liquor and then the depth filtration. Biological purification is the use of minerals or animal proteins to neutralize the suspended particulate matter in the wine, turn into sediment and sink to the bottom of the vat, and finally complete the purification process through filtration and clarification.

Until 1997, beef blood was used as an animal protein to purify wine. However, since the emergence of mad cow disease, the use of this raw wine has been banned in France.

Now you don't need to add it, there are many ways to clarify, if it is a home-brewed wine, you can clarify it naturally!

The addition of raw cow's blood is a process in the later stages of vinification and is the clarification of the liquor.