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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Egg white

egg white (GB)
blanc d`oeuf (F)
albume (I)

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

This page was last modified at 8 September, 2022 at 08:10.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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