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With wine, it is again in the fining process that animal derived ingredients make an appearance. Finings can be isinglass, gelatin, egg albumen, modified casein (from milk), chitin (derived from the shells of crabs or lobsters) or ox blood (rarely used today). But alternatives do exist in the form of bentonite, kieselguhr, kaolin and silica gel or solution. Also newer methods such as centrefuging and filtering are becoming more popular. The majority of organic wines do not use animal derived finings - but some do, Thorson's Organic Wine Guide by Jerry Lockspeiser and Jackie Gear, lists those wines which are suitable. You might like to note that the Wine Development Board claim that the fining agents are removed at the end of the process with the possible exception of very minute quantities.