Given the problems encountered when substances of animal origin are used and the need to label allergens, Oenofrance is working to exploit the advantages of yeast proteins in the fining of wines. Working in partnership with Dijon University, it has succeeded in extracting "EPL" yeast protein from wine-making yeasts.
The product offers an alternative to the use of fining proteins such as egg albumin, gelatins or fish glues.

Upon coming into contact with wine, the product coagulates, forming flakes which, as they grow, carry away the fine residual particles responsible for damaging wine and thus enabling the wine to clarify. Certain yeast proteins contained in EPL react to the most reactive tannins, thus diminishing the astringency of the wine.