How to clarify homemade wine with egg white

Self-made wine egg white clarification method: the egg white of fresh eggs can be used as a clarifier, and its principle is the same as gelatin. Egg white is dissolved in water, precipitated in cold alcohol and tartaric acid solution, and combined with tannin to obtain insoluble tannin salt. It is usually used to brew high-quality wine. Egg white is a kind of floc with large capacity, and the floc formed is relatively dense, which has the advantage of rapid precipitation compared with other gelatinized substances. The dosage is generally 100 liter of juice, and 2 to 3 egg whites are needed. Egg white is very effective in clarifying apple juice, pear juice and red wine. Egg whites should be taken with the sun to avoid deterioration after long-term storage. The clarified juice under the egg white glue should be similar to gelatin. In the juice with low tannin content, about 2 grams of tannin is added to each egg white, otherwise it is the same as gelatin. Some manufacturers also produce egg white powder as clarifying agent, which makes the quantitative use of egg white powder become a reality.

Egg white clarification operation

Extract 5ml egg white from eggs with a syringe, mix it with a little wine, and inject it repeatedly until foam is produced. Inject it into about 65,438+0,000 ml of wine with a syringe, and see if the wine is crystal clear after about two days.