It’s isinglass rather that sulphites that makes a lot of beer and wine non-vegan. It’s a type of collagen made from certain fish (not usually crustaceans, so far as I know) that makes the yeast suspended in the liquid sink and coalesce into a sediment that can be removed. If you try homebrewing you’ll find that your own produce is hazy unless you use isinglass, although it doesn’t significantly change the taste