Egg white is a commonly used ingredient in most Indian wines. This is especially the case with Goan wine and the Christmas wine. While the quantity of the egg used is small (one egg per gallon), it is usually added in raw unprocessed forms. This can give a very bad Sulphur dioxide smell (characteristic of rotten egg) in the wines.
Another commonly used ingredient in most European wines is isinglass and gelatin. These are prepared from fish swim bladders and animal proteins respectively. Luckily, they are in processed powder form. This makes them hard to detect. Yet they are not vegetarian in the truest sense. Even though sturgeon is not kosher, they are widely used in kosher wines. Therefore, for a staunch orthodox Indian who wants to avoid any animal consumption it gets difficult. The problem for them lies in striking a balance between taste & clarity.
India has a sizeable Vegan/Vegetarian population. the recipes have not been customized to suit the demography.
My recommendation to you would be:
- Use hydrated bentonite clay solution and pectinase. They are clay and enzyme respectively. They are also vegetarian and are capable of handling bulk of the polishing needs (removing suspended turbidity) in wines.
- Understand what kind of fining agent your homemade wines need. Each fining agent is supposed to perform a specialized purpose. It will have no impact on other suspended particles. (Arishtam.com has a good table illustrating the use of them in the recipe section)
- Age the wines. Time & Gravity is a best known clarifying agent. Also they help bring out the best of the taste by mellowing down the harsh flavors.
- Centrifuge your wines. Best way to do that is to use your old washing machine
- Use a 30 micron filter. An ultra fine filter, also used for water treatment, will only strip your wine of its color and body. So I recommend only 30 micron. Using Coffee filter, although ingenious, will lead to oxidation problem in your wine.