The difference lies in the non-use of animal products such as albumin, gelatin, casein. 

In the wine production, in addition to grapes, technological aids can be used in the cellar and some of these can be of animal origin. Those are used to clarified the wine from solid impurity.

Technological adjuvants are substances, organic or inorganic, used to facilitate the clarification process, which are subsequently eliminated in a second step. The most used are the so-called "clarifiers": materials through which the wine is passed to make it clear and eliminate impurities.