Glossary
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
See Also
Reference
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