Egg Albumin
Egg albumin plays an important role in the making of red wine as it works as a fining agent. Recognised by both the OIV, egg albumin is permitted for use in grape wine in over 40 countries worldwide.
The albumin of an egg is obtained by desiccating fresh egg whites. It is found in the form of a fine, white, very light powder which is not completely soluble in water, but is soluble in certain alkaline solutions. Fining agent for clarifying wines. Egg albumin is sold in powder or spray form, or it may be used directly in the form of albumin from fresh or sterilized eggs. Egg albumin is precipitated by tannin. Typically, 2 g of pure tannin are required to precipitate 1 g of egg albumin. For further substance information, please see the International Oenological Codex.
Synonym(s): Albumen, Dried Egg White, Eggbeaters, Lanalbine, Oocyte (White)
CAS Number: 9006-50-2
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Clarifying/Fining Egg (albumin) : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) GMP https://www.oiv.int/public/medias/3741/e-code-annex-maximum-acceptable-limits.pdf
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Not available at this time
As outlined in the OIV’s International Code of Oenological Practices, Egg albumin is used:
As a fining agent for clarifying wines. The albumin of an egg is obtained by desiccating fresh egg whites. It is found in the form of a fine, white, very light powder that is not completely soluble in water, but is soluble in certain alkaline solutions.
Usage in Winemaking:
Egg albumin plays an important role in the making of red wine as it works as a fining agent. Egg albumin is particularly good for removing tannin particles, especially green or harsh tannins, rendering the wine more round and soft in texture.
See FIVS technical papers for more information - click here.
