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A sulphur-rich, water-soluble protein that coagulates (denaturates) and flocculates when heated. The substance is mainly found in eggs, milk and blood serum, but also in various plants. It is electrically positively charged and therefore attracts negatively charged substances. Albumin is used to make wine more beautiful. Preparations containing albumin are allergens that must be declared if the amount of proteins in the wine exceeds 0.25 mg/l.

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon