138,870 views
In this issue, we will continue to cover the topic of wine clarification (wine fining). Namely, we will be clarifying wine using egg whites. At the moment, we have a wine that could not be clarified using either bentonite or cold. This wine was made from the Citronny Magaracha grape variety. As for the technology of clarifying wine with egg whites, many sources mention the following figure - two egg whites per 100 liters of finished wine, but since we do not have 100 liters of wine, we will take it according to the proportion (the proportion that, in our opinion, was optimal). This protein must first be whipped, and then we will add a small amount of wine to this whipped protein. Then we add this mixture to the wine that we will clarify. After which we leave this wine for 20-25 days and simultaneously check how it is clarifying. If the clarification occurs faster, then we will stop this process earlier. In our version, clarification began to occur after seven hours. After several days, the wine had almost completely clarified and a large amount of sediment had fallen out. When tasting this wine, we did not detect any foreign tastes. Conclusion - clarification of wine with egg white is quite effective and has a right to exist. I would like to recommend the online store Sadyba UA, where you can always buy high-quality preparations for the protection and feeding of plants! Link to the online store Sadyba UA: https://sadybaua.com.ua/ SUBSCRIBE TO MY TELEGRAM CHANNEL: https://t.me/vinogradvm SUBSCRIBE TO MY TikTok: / vinogradvm SUBSCRIBE TO MY FACEBOOK PAGE: / vinogradvm MY SITE: http://maer76.wix.com/maer #wine #wineclarification #wineclarificationwithyellowprotein #wineclarificationwithprotein #wineclarificationwithprotein #viticulture #redwine #whitewine #clarification #GrapesVM #VladimirMaer