As an expert sommelier and brewer, I have come across the practice of using egg whites in wine for fining purposes. This technique involves adding a solution of egg whites, also known as egg albumen, to red wines to remove phenolic compounds that contribute to harsh astringency. But why would one put an egg in wine? Let me explain.
The main reason for using egg whites in wine is to improve its overall quality and taste. Phenolic compounds, such as tannins, can be found in red wines and contribute to their astringent characteristics. While some level of tannins is desirable in red wine, an excessive amount can make the wine taste overly harsh and bitter. By using egg whites, we can effectively bind with these larger polymeric tannins, reducing their impact and resulting in a softer and more supple wine.
I have personally witnessed the transformation that occurs when egg whites are used in the fining process. The addition of egg whites to red wine helps to clarify and stabilize the wine, removing any unwanted particles or sediment. This can result in a clearer and more visually appealing wine, enhancing the overall presentation.
When working with egg whites, it is important to note that they contain proteins that have a natural affinity for binding with the polymeric material in the wine. The proteins in the egg whites form complexes with tannins and other phenolic compounds, which then precipitate out of the wine. This process is known as flocculation, and it helps to remove these harsh compounds, making the wine smoother on the palate.
The use of egg whites in wine fining is not a new practice. In fact, it has been used for centuries and is considered a traditional method of clarifying and improving the quality of red wines. It is a natural and gentle way to soften the wine without altering its flavor profile significantly.
It is worth noting that the use of egg whites in wine is not limited to red wines. While red wines tend to have higher levels of tannins that can benefit from this fining technique, white wines can also benefit from egg white fining to some extent. However, the impact may be less pronounced due to the lower levels of tannins typically found in white wines.
The addition of egg whites in wine serves as a means to remove phenolic compounds, particularly tannins, that contribute to harsh astringency. The proteins in the egg whites bind with these compounds, resulting in a softer and more supple wine. This traditional fining technique helps clarify the wine, improving its appearance and overall quality. So, the next time you come across a red wine that feels a bit too harsh on the palate, remember that a simple egg white solution can work wonders in enhancing its taste and drinkability.