Probably the oldest fining agent for wine, already used in antiquity. It is added in the form of chicken egg white beaten to snow (the active ingredient is called albumin = the white), especially to tart, tannin-rich and scratchy red wines to make them milder. Like all protein-containing substances, egg white is electrically positively charged and therefore attracts negatively charged substances. See in detail under Beautiful.
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)