EGG ALBUMEN

CLARIFYING AGENT SPECIFIC FOR RED WINES

(Powder)

1 - CHARACTERISTICS :

Used in all the areas producing quality fine red wines, egg albumen is considered as the best fining agent for the red wines.

It helps developing the quality of the wine by giving it suppleness without making it thin.

2 - DIRECTION FOR USE :

6 to 10 g/hl

EGG ALBUMEN has to be dissolved in 10 times its weight in water a few hours before use.

The addition of 2g of sodium carbonate helps with dissolving.

A good mixing is necessary after addition for homogenization.

Allow 3 to 4 weeks before racking off.

 

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