🍷 Egg white fining
Whipped egg white softens the tannins of red wine in the cask.
Egg white in winemaking is a traditional means of clarifying red wine and softening its tannins. The white is whisked and poured into a barrel of wine. This procedure is called fining.
The principle is this. Tannins in young red wine can be harsh. Egg white forms compounds with the harshest tannins and settles to the bottom together with fine particles. The wine becomes clear and softer. It is then racked off the sediment. The egg white itself does not stay in the wine.
This method has been used for a long time, for example in Bordeaux. It is used for the best reds, which age in barrels. Other fining agents exist too: isinglass, gelatin and bentonite clay.
Eggs are of animal origin, so such wines are not vegan. Those who avoid animal products can choose wines clarified with plant-based agents. The approach is often stated on the label or the estate's website.
How it connects to Wine
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Frequently asked questions
Why is egg white added to wine?
To clarify red wine and soften harsh tannins. The white settles with particles.
Does egg white stay in the wine?
No. It settles to the bottom and the wine is racked off the sediment.
Is such wine suitable for vegans?
No. Egg white is of animal origin, so look for vegan wines.
Similar
🍷 Isinglass · 🍷 Gelatin fining · 🍷 Bentonite · 🍷 PVPP · 🍷 Pea protein fining · 🍷 Casein (fining agent)