Description
A traditional method of wine clarification used by ancient Greeks, involving the use of egg whites and heat.
Technical
The process involves coagulating egg whites with heat to trap impurities, then precipitating them out of solution. This method was likely used in conjunction with other techniques, such as filtration and centrifugation, to produce clear and stable wine. The chemistry behind this process involves the coagulation of proteins in egg whites when heated, which trap impurities and sediment in wine, and the subsequent precipitation of these proteins out of solution, carrying impurities with them.
Science
Primary Reaction
protein coagulation and precipitation
Sensory Profile
Aroma ()
Wine Analogy
Similar to decanting young Bordeaux
Coffee Analogy
Like cold brew filtration