Bovine blood

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In earlier times, the clarification or fining of a wine was carried out using means that are problematic from today's perspective. These included milk (already described in Johann Rasch 's wine book from 1580), but also urine or blood. In the Middle Ages, cattle or ox blood, and occasionally pig or lamb blood, was used. This was used partly for clarification, but partly deliberately to adulterate the wine in order to simulate a more intense colour. The blood was added fresh or in dried, powdered form. At the time, this was punished with severe penalties (from drinking large quantities of one's own wine to death on the gallows). However, blood has always been strictly forbidden in the production of kosher wine.

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