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https://anonup.com/thread/...

For most wine lovers, the thought of blood being used in making wine sounds like something out of a horror story. But for centuries, ox blood—often in the form of dried blood powder—was a common fining agent in wine production. Before modern winemaking techniques, producers used a variety of substances to improve clarity and stability. Some of these might shock today’s consumers.

This now-banned practice raises several intriguing questions. Could some older bottles in private cellars have been fined with blood? If so, how would one ever know? And most importantly, why was blood used in the first place, and when did the industry finally stop?

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