How to clarify wine with egg whites

Homemade Wine Egg White Clarification Method: The egg white of a fresh egg can be used as a clarifying agent on the same principle as gelatin. Egg white dissolves in water, precipitates out in cold alcohol and tartaric acid solution, and tannins are chemically synthesized to get insoluble tannin salts. It is commonly used for delicate wines. Egg white is a voluminous floc, forming a compact floc, and has the advantage over other hypoglutinous substances of precipitating quickly. The dosage is generally 2 to 3 egg whites for 100 liters of juice. Egg white is used to clarify apple juice, pear juice, red wine and other good results. Egg white should be taken with the sun to use, to avoid the deterioration of a long time. Egg white gelatin clarification of fruit juice, but also to be similar to gelatin, in the low tannin content of fruit juice, each egg white about 2 grams of tannin, other cases with gelatin gelatin. There are also manufacturers of egg white powder as a clarifying agent, making the quantitative use of egg white powder has become a reality.

Egg white clarification method operation

Use a syringe to extract 5 ml of egg whites from the egg, mixed with a little wine, repeatedly injected until the foam. Inject about 1,000 ml of sake into the syringe. After about 3 days, see if the sake is crystal clear

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