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Lexicon

The largest wine encyclopedia in the world with 26,386 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

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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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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