Requirements to being kosher
While none of the ingredients that makes up wine (alcohol, sugars,
acidity and phenols) are considered non-kosher, the kashrut laws
involving wine are concerned more with who handles the wine and what
they use to make it.[1] To be considered kosher a Sabbath-observant,
Jew has to be involved in the entire winemaking process from the
harvesting of the grapes, through fermentation to bottling. Any
ingredients used, including finings, need to be kosher.[2] This
requirement can exclude certain fining agents such as casein
(derived from dairy products), gelatin (which is derived from
non-kosher animals) and isinglass (which comes from non-kosher
fish). Egg whites can be used in the clarification of kosher wine
but would not be appropriate for Vegan kosher wine.[1]
Wine that is described as kosher for Passover must have been kept
free from contact grain, bread and dough.[1]
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