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Drinkipedia A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Egg White Egg whites, or the albumin obtained by discarding the yolks from eggs, is used in fining red wines during or after barrel aging to remove excessive (and usually bitter) tannin. (Wine,Beer,Spirits,Sake,Mead/Production) No Drinkipedia Results Found