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Egg white

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.

Eiklar - Eidotter und Eiklar

Image: by miya - own file, CC BY 3.0, Link

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The world's largest Lexicon of wine terms.

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