Wine is mostly but not exclusively clarified with bentonite clay, which kinda looks like a bucket of wallpaper paste.
Eggs whites are still used, particularly higher end Bordeaux and Burgundy. Isinglass, a by-product of fish can also be used.
So it is a little tricky, I wouldn't like to put a percentage figure on the types of fining agents used but I would confidently say most use bentonite.
The hard part is finding which has been used, particularly the French and particularly within Burgundy. Some of the most difficult and recalcitrant people we (trade) have to deal with.
Although I could never give up meat, I do think there should be a massive rethink on the whole industry and supply chain of livestock for meat production http://www.bbc.co.uk/news/world-europe-41281570
B12 is an issue for everyone I understand, not just vegans, because of meats mass produced methods.
But yes, thank you, I do take supplements and/or B12 fortified produce