Egg white
albumen, fresh or powdered
The traditional, gentle softener of barrel-aged red tannin.
Typical dose
Roughly one to three whites per barrel, about 30 to 100 mg/L of albumen.
When to add it
On a structured red near the end of barrel ageing.
Legal limit
No specific limit that this reference states. Additions are still governed by the treating-materials rules where you make wine, so check them.
Vegan
No. Animal-derived, and usually an allergen to declare, so it rules out a vegan label and needs care on the ingredients list.
In practice
The classic Bordeaux fining: a few beaten whites per barrel take the edge off firm tannin while leaving more fruit and colour than gelatin does. It is gentle and selective, which is why it survived every newer agent. It is an animal product and an allergen.
Others in fining and clarification
Bentonite
Adsorbs unstable protein to prevent haze in whites and roses.
Isinglass
Fish-derived collagen that polishes whites to brilliance at a tiny dose.
Gelatin
Collagen that strips harsh tannin and astringency from reds.
Casein
Treats browning and light oxidation or taint in whites.
PVPP
A synthetic that removes browning, pinking and bitter phenols.
Kieselsol
A negatively charged fining, paired with gelatin for a compact lees.
Sparkolloid
A polysaccharide clarifier for stubborn hazes that resist other finings.
Activated carbon
A blunt last resort that strips colour and off-odours together.
Plant protein fining
A vegan substitute for gelatin and isinglass.
Diatomaceous earth
A filter aid, rather than a fining, for wines too cloudy to filter.