egg whites, play a surprisingly important part in the production of fine red wines. Their particular albumin content makes them highly desirable fining agents for red wines because they act relatively gently, adsorbing harsh and bitter tannins in preference to the softer tannins. Five egg-whites are usually sufficient to fine excess colloids from a 225-l/59-gal barrel of young red wine. The separation of yolks from egg whites can form an important part of cellar work in some seasons (and egg yolks can be a significant waste product of winemaking).
