While perusing the back of a bottle of Australian wine, I noticed that egg and milk were among the ingredients. What are they used for, do they stay in the wine and, most importantly, do they affect the taste?
• Egg white – for its albumen – and milk – for its phosphoprotein casein – are used to clarify wine. The process of removing tannins and proteins to keep wine clear is called fining. Attempts to clarify wine are as old as winemaking. Other traditional agents are isinglass, from the dried swim bladders of fish, and ox blood, horse gelatins,…
