Why Some Wines Contain Eggs and Why It Matters

Have you ever come across a wine label that states, 'may contain egg products' or 'contains egg whites'? This information can be a bit confusing, especially if you don't fully understand the purpose of egg whites in the winemaking process. This article will explain what these labels mean and why they are there, as well as highlight some of the other fining agents used in winemaking.

The Role of Egg Whites in Wine Making

When you see a wine label that discloses the use of egg whites, it typically means that the winemakers added egg whites during the fining process to clarify the wine. Fining is a process where substances, known as fining agents, are added to the wine to bind with any unwanted particles or components that can affect its clarity or stability. In the case of egg whites, they are particularly effective at binding with tannins and other proteins, which can cause cloudiness or off-flavors.

The egg whites help to create larger, heavier molecules, making it easier for them to precipitate out of the wine. This results in a clearer, smoother, and more stable wine. While the egg whites themselves are not present in the final product, trace amounts may remain, which is why some winemakers include a disclosure on their labels.

For those with egg allergies or those following egg-free diets, this labeling is crucial. It ensures that they can make informed decisions about which wines to consume. It’s important to note that there are other fining agents used in winemaking as well, such as gelatin, isinglass (derived from fish), and various plant-based alternatives. If any of these are used, they will also be listed on the label.

Egg Whites and Other Fining Agents

Egg whites and milk are among the most commonly used fining agents, particularly in the removal of tannins. Tannins are a naturally occurring phenol found in the skins, seeds, and stems of grapes. They give wine astringency and bitterness, but if they are too harsh, they can detract from the overall flavor profile. Egg whites and milk are particularly effective in removing harsh tannins, leaving behind the softer, more desirable tannins.

This process is particularly common in highly tannic red wines and wines that are aged in barrels. However, it can also be used in highly tannic fruit wines. The use of fining agents helps to smooth out the texture and improve the overall mouthfeel of the wine.

The Fining Process Explained

The fining process is a complex and delicate process that involves the addition of a fining agent to the wine. The agent binds with the suspended particles, such as tannins and proteins, creating larger molecules and particles. These larger molecules are more likely to precipitate out of the wine, leaving behind a clearer and more stable product.

The fining agent can be an adsorbent, enzymatic, or ionic substance. Adsorbent agents, like egg whites, form physical bonds with the particles. Enzymatic agents, such as pectinase, break down the bonds between the particles. Ionic agents, such as bentonite (clay), use electrostatic forces to bind with the particles. All of these techniques work to create a more consistent and appealing final product.

While the use of egg whites in wine making is a common practice, it is just one of many fining methods used. The choice of fining agent depends on the specific characteristics of the wine and the winemaker's goals. The key is to remove unwanted particles while preserving the desired flavor and texture of the wine.

Conclusion

In conclusion, the inclusion of egg whites or other fining agents in wine labels is not a cause for concern. Instead, it is a tradition that has been passed down through centuries of winemaking to ensure a clearer, more stable, and better-tasting wine. For those with dietary restrictions or allergies, it is important to read the labels carefully. Whether you prefer a vegan or non-vegan wine, understanding the fining process can help you make the best choice for your personal preferences and health requirements.