Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Albumine d’œuf
poudre
Albumen of hen's egg white, in powder form
Egg albumin is a clarifying agent, well known for its ability to soften the phenolic profile of structured wines. This fining agent is particularly suited to wines with ageing potential which are naturally stable over time. Egg albumin is easier to use than fresh egg whites from a microbiological point of view.
This product is allowed for a use in Organic and NOP according to the current regulations. See certificate.
Linked technical tools
FINING FINDER
This decision making tool helps you to find the right fining solution according to the existing requirements and issues.