Why Do We Have to Use Eggs in Wine Fermentation?

It may come as a surprise, but the use of eggs in wine fermentation and clarification is not a necessary practice. In fact, egg whites are sometimes employed to help clarify wine by binding to particles, but they are by no means the only method available.

Alternative Fining Agents

There are numerous other substances that can be used to clarify wine, including:

Isinglass: derived from fish swim bladders, known for its binding and clarifying properties. Bentonite Clay: a clay-based agent that helps to attract particles and clarify the wine. Casein: derived from milk proteins, another effective clarifying agent. Gelatin: obtained from animal tissue, used for its ability to bind and remove particles. Silica: a naturally occurring mineral that can help with clarification. Kaolin: a white clay that is used to clarify wine, among other applications.

These alternatives work in different ways, but they all serve to bind to sediment and particulates, helping the wine to achieve a clearer and more refined finish.

The Natural Processes of Wine Clarification

Wine, when left to its own devices, can naturally clear over time. This is due to the processes of fermentation and aging. Many higher-end wines undergo extended aging periods, during which sediment gradually settles, leading to a clearer final product. Some wineries choose to highlight this natural process by labeling their wines as unfiltered or ungaillacé (referring to a wine that has not been fined).

During the bottling process, wines are typically fined to remove any remaining sediment. Without fining, some sediment may be present in the wine, leading to a perceived cloudiness or bitterness when poured. This is not necessarily a bad thing, as it can be a sign of a more natural wine-making process, but it can be an undesirable trait in certain markets or circumstances.

The Role of Egg Whites in Wine Clarification

Egg whites can act as a clarifying agent, but they are not the sole or preferred method. They are a good clarifier because they bind to particles in the wine, causing them to settle out and be removed. To clarify wine with egg whites, one would typically:

Separate the egg whites from the yolks. Mix the egg whites into the wine, typically at a rate of one egg white per 20 liters of wine. Let the mixture sit for a period of days or weeks, allowing the egg whites to bind to the particles and sink to the bottom of the container. Filter or decant the wine to remove the bound particles, leaving a clearer final product.

While egg whites are a valid clarification agent, it is important to note that they are not usually left in the wine as an ingredient. They are added to the wine as a means of clarification and then removed, essentially acting as a filter. However, there is always a possibility of trace amounts remaining, which is why some labels may include warnings for egg-allergic individuals.

Conclusion

In conclusion, the use of eggs in wine fermentation is often a choice driven by tradition and availability, rather than necessity. Wine can be clarified through a variety of methods, each with its own set of benefits and considerations. Whether through natural aging, chemical fining agents, or egg whites, the goal remains the same: to produce a high-quality, clear wine that is free from unwanted sediment and particles.

Frequently Asked Questions

What are fining agents used for in wine making?

Fining agents are used to remove particles and chemicals from wine that can cause cloudiness or bitterness, leading to a clearer and more refined final product.

Can I drink wine that has been fined with egg whites?

Yes, the egg whites are removed from the wine during the fining process, leaving no trace of the egg in the final product. However, some people may choose wines labeled as unfined for dietary reasons.

Are there any natural methods to clarify wine?

Yes, besides fine agents, natural methods like aging and decanting allow sediment to settle out over time, naturally clarifying the wine.