Egg white: nm Egg white is used to clarify and refine a wine. Its use allows particles in suspension in the wine to descend by gravity to the bottom of the barrel.
This technique is practiced by adding between two and eight egg whites per barrel. The wine is then "whipped" with a large stem to allow a perfect blend. It is the albumin of the egg white which in 3 weeks coagulates in contact with the alcohol of the wine and allows to obtain a perfect clarification ...
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