Egg Whites

/EGG hwites/

Traditional fining agent for clarifying red wine.

Full Definition

Egg whites (albumen) are a traditional fining agent used primarily for red wines. The protein binds with harsh tannins and particles, which settle out of the wine. Typically 2-4 egg whites per barrel are used. Results in softer, more polished wine. Increasingly replaced by vegan alternatives.

Related Terms

fining clarification tannin

See Also

bentonite isinglass

Effervescent Back to Glossary Eiswein

More terms starting with E

Earthy

Aromas and flavors suggesting soil, mushroom, or minerals.

Eiswein

German ice wine made from grapes frozen on the vine.

Elevage

The period of wine maturation between fermentation and bottling.

En Primeur

Buying wine as futures before bottling.

Enology

The science and study of winemaking.

Esters

Aromatic compounds formed during fermentation.