Fining wines in the EU

[Roy Hersh]

http://www.wine-searcher.com/m/2013/02/ ... ning-wines

[Eric Ifune]

Friggin lawyers!

If I were a producer, I'd list the item, but then state that all traces were then removed.

[Glenn E.]

"This product was fined with egg or milk products, which write then removed to the best of our abilities by the fining process."

1. Clearly labeled for potential allergens.
2. Clearly labeled for removal but does not guarantee removal.

Seems like that should cover both ends to me.

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[Eric Menchen]

I'd probably just use Pearlite or Polyclar or something similiar, which I have. No cow, fish, or skeletons scooped up from the bottom of the sea; just good ol' plastic

[Eric Ifune]

Plastic, YUM!!

[Eric Menchen]

Plastic, YUM!!

It all settles out, just like the others. And if it didn't, it would have less taste than the others. I have used isinglass, and have considered gelatin ...

[Bradley Bogdan]

Not into egg whites? :-P

[Andy Velebil]

Not into egg whites? :-P

Serious question...Can you cook with the egg whites after you use them for finning? With some wine absorbed they might be good?

[Eric Ifune]

Don't think you could cook with the used egg whites. They are whipped into a foam and then poured into the wine. They form a coaggulated protein net which falls to the bottom carrying the sediment with it. It takes more than a few days. The wine is then racked off and a slimy mess is left on the bottom of the vessel.

[Andy Velebil]

Don't think you could cook with the used egg whites. They are whipped into a foam and then poured into the wine. They form a coaggulated protein net which falls to the bottom carrying the sediment with it. It takes more than a few days. The wine is then racked off and a slimy mess is left on the bottom of the vessel.

Slimy eggs don't sound too appealing

[Bradley Bogdan]

Don't think you could cook with the used egg whites. They are whipped into a foam and then poured into the wine. They form a coaggulated protein net which falls to the bottom carrying the sediment with it. It takes more than a few days. The wine is then racked off and a slimy mess is left on the bottom of the vessel.

One that is an absolute bear to clean up. Must've taken me 20 min the one time I had to clean one out! Thank goodness it was just a one off barrel and there weren't 50 more to do. I feel bad for folks 200 years ago who had to clean out barrels, no wonder thy had so many cleanliness issues with their wines!

[Roy Hersh]

I am SOOOOO sorry I started this thread.

[Eric Ifune]

Not a fan of slimy, purple egg whites?

[Andy Velebil]

Not a fan of slimy, purple egg whites?

Probably not as he prefers green eggs and ham.

[Roy Hersh]

Eric wrote: Not a fan of slimy, purple egg whites?


Er, nope. I'll leave those to Andy who I am sure likes them. With Ruby Port no less!

I'll stick to the green eggs and ham for sure.