Egg White or albumen is a common fining agent for red wines because it reduces the harsher tannins. Some winemakers claim that it imparts a silkiness to the wine. Egg whites are used at the rate of 3 to 4 per twenty-five gallon barrel.
Egg Whites
albumen of an egg, beaten and added to wine to clarify and sometimes in red wine to soften tannins É see Fining
Egri Bikavér
specific red wine from Hungary ...
EGG WHITE
Left over albumin obtained by discarding the yolks from eggs. Used in fining red wines after barrel aging to remove excess (usually bitter) tannin.
Egg whites, bull's blood, and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites are still commonly used.
Stabilising egg whites, increasing their heat tolerance and volume;
Preventing sugar syrups from crystallizing;
Reducing discoloration of boiled vegetables; ...
Fining
Milk, egg whites, gelatin and/or clay are among a wide range of 'fining agents' that can be used in tiny quantities in this winemaking process that clarifies the colour of a wine and reduces tannins and phenolic characters.
finingClarifying a wine by adding a small amount of clay or egg white. finishThe final impression of the wine in the mouth after swallowing, particularly in terms of length and persistence of flavour.
Fining: Removing suspended solids from a cloudy wine by temperature adjustment, blending with an already cleared wine of the same variety, filtering, or adding a fining material such as egg white, milk, gelatin, casein, or bentonite.
Another agent used for this purpose is egg whites. Yes, egg whites which contain the protein albumen can be directly added to the wine through the inlet of a circulating pump, ...
A winemaking technique involving the addition of a material such as egg whites, bentonite, milk, casein, gelatine, etc. for clarifying wines.
Flabby/Flat
Wines low in acidity
Fleshy
A wine with a soft, smooth texture.
Flinty ...
In their second year the wines are Fining: Process in which protein (such as egg whites) is added to the wine to combine with and remove excess tannin.
A traditional technique for clarifying wines by adding material such as clay (bentonite), egg whites, gelatin or isinglass to wine containers. The clarifying agent attracts suspended particles and slowly sinks to the bottom, after which it is removed.
A coagulant such as bentonite, isinglass or egg white is added to the wine to collect proteins and other undesirable compounds.
Clarifying the wine by adding albumen (egg white) or other substances - such as bentonite (powdered clay), gelatine, tannin, diatomaceous earth, ...
Fining: A method of clarifying wine by adding a coagulant (such as egg whites) to the top of the wine and allowing it to settle to the bottom, carrying suspended particles with it.
Several techniques are used to accomplish this: racking (removing the wine from the sediment that settles at the bottom of an aging vessel and transferring it to another container); fining (introducing an agent such as egg white, gelatin, bentonite, ...
Often egg whites are used in the fining phase to bind up tiny floaters in the wine and weigh them down so that they end up on the bottom of the barrel and can be separated from the wine.
Most, like gelatin, and egg whites, are proteins, while another is Bentonite a form of clay. The general concept is to add a substance to the wine that the cloudy particles will stick to, and fall to the bottom.
Ropiness: A condition in which wine resembles slime, raw egg whites, or mucous. It is caused by an extreme microbiological contamination that produces long-chain carbohydrates (polysaccharides), hence the "ropiness." ...
Fining agents (finings) include such things as clay, boiled animal bits, fish swim bladders, sea weed, sea shells, blood, egg white, milk, . I've no idea what made them try such things! ...
Fining agents include egg white, milk, blood, gelatin, carbon, casein (the principal protein constituent of milk and cheese) and isinglass (an extract of sturgeon bladders).
Unfined
Describes a wine where floculant coagulants, such as egg white or bentonite have not been added to the barrel in order to remove suspended solids. See other clarifying processes such as "fining".
Fining: Part of the clarification process whereby elements are added to the wine, i.e. egg whites, in order to capture solids prior to filtration.
Finish: The total impression of a wine after you have swallowed it. A long finish is preferred.
Fining
Clarifying wine by mixing in agents such as gelatin or egg whites to remove specific components and suspended matter.
Finish
The final impression a wine leaves after you have swallowed or spit it out.
Fining - A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids.
Finish - A tasting term for the lingering aftertaste after a wine has been swallowed.
This is usually done by adding egg whites or another fining agent (like bentonite) that using ionic bonding to attract the solids and drop them out of the wine. This technique removes the protein haze that sometimes forms.
Clarify
Wines are clarified using either fining or filtering. Fining agents such as egg whites attract any unwanted particles, which either settle at the bottom or float along the top of the wine where they are removed or filtered.
Fining: A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.
Fining: The last step before the wine goes into the bottle. A process where a concentrated ingredients (egg white, bentonite, gelatin, or isinglass) is added to adhere to proteins and other imperfections to help improve clarity.
fining, clarification technique involving adding a fining agent (such as egg whites or bentonite) which attracts solids to fall to the bottom of a container.
Fining
Another clarifying process where some gelatinous agent (for example, whisked egg whites) is added to the barrel and sinks through the wine trapping even minute solids.
Fine: to reduce the solids content of wine after fermentation. In traditional operations, egg whites, milk solids or blood is used, more often, a fine clay called "bentonite" or the like is used.
Bentonite has largely replaced all other fining agents. Such fining agents as gelatin, casein, isinglass, albumin, egg white, nylon, and PVPP (polyvinyl pyrrolidone) may be used for special purposes, including removal of excess tannin or colour.
However, winemakers like to hurry along the process by using fining agents including egg white and bentonite. Fining removes 'colloids' which are molecules that include tannins, phenolics and polysaccharides.
A process used to remove suspended solids from a wine in order to make it 'clear'. Fining agents include dried blood, casein, clay and egg whites. As you can guess, some of these substances can cause problems for vegetarian or vegan wine drinkers.
Process in which solida matter which clouds the wine is precipitated by dragging, using clays, such as bentonite or kaolin, or organic products, such as isinglass or egg white.
DE
Schönung ...
Fining: The process of clarifying wine by introducing certain addictives that cling to suspend particles in the wine and fall to the bottom. In Bordeaux, egg whites are commonly used.
Some people don't like the cloudy/unclear look to them, but some of the world's best wines are this way. There are some strange things you can use to fine your wine, ranging from egg whites to fish organs (no joke).
 See also: White, Wine, Grape, Barrel, Fermentation
  
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