Egg albumin: locut. Protein, contained in particular in the white of the egg. It is used for fining or clarifying wines. The egg white can be used fresh, frozen or in the form of a powder to be rehydrated. In contact with alcohol and tannins, the albumin actually coagulates, which is very useful during filtration to rid the wines of their last lees in suspension. This is the usual glue for quality red wines at the rate of 5 to 15 g/hl of powder. The practice...
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