Q: Can I reduce tannins and bitterness in wine by adding powdered egg whites to my glass?—Maurice, Ely, England
A: Health-conscious wine lovers may have encountered products that claim the power to reduce tannins in a glass or bottle of wine, usually using powdered egg whites. Some of these products also claim to reduce or eliminate sulfites using hydrogen peroxide (which we’ll cover in our next Health Q&A). But do they work, and why would you want to reduce tannins in the first place?
What Are Tannins?
Tannins are a class of polyphenolic molecules that give structure to wine, especially red wine. They typically don’t have a taste, but they do have texture, which can range from drying and taut to fine and gently grippy.
Tannins are also crucial for helping wine age. Over time, tannins link up (or polymerize) to form longer chain-like molecules, which feel soft in the mouth and give well-aged wine its velvety texture.
Most of the egg white products on the market suggest that reducing tannins will make wine taste less bitter. It’s possible for tannins to have a bitter taste, but it’s pretty rare. Short tannin molecules, which typically come from grape seeds, can taste bitter to some people. But longer tannins from grape skins usually aren’t bitter. Those longer tannins are much more common in wine.
Some of these products also claim to reduce wine headaches. There is recent evidence that quercetin, a polyphenol, may contribute to red wine headaches. But quercetin isn’t a tannin, and there isn’t much evidence that tannins are a likely culprit in wine-related headaches. It’s much more likely that quercetin, biogenic amines and alcohol itself cause headaches.
The bottom line is that for most people, there’s probably no good reason to remove tannins from your wine.
Can Egg Whites Reduce Tannins?
But let’s say you’re especially sensitive to tannins and want to reduce the amount in your glass. Is it possible?
Theoretically, yes. Winemakers routinely use a technique called fining to remove excess grape material, including some tannins, before bottling their wine. Fining helps clarify wine, and typical fining agents include bentonite clay, isinglass (fish bladder), milk protein and—you guessed it—egg whites.
It’s somewhat unusual for consumers to attempt this process at home, once the wine has been bottled. If your wine has already been fined, it stands to reason that adding egg whites isn’t likely to do much. In that case, any material that’s susceptible to being removed by egg white protein has likely already been taken out of the wine.
If your wine is unfined, you might have a better chance of removing some material, including tannins. But this hasn’t been well studied, and it’s possible you’ll impact the flavor or texture of the wine—both by removing molecules that contribute to the wine’s character and by adding egg white, which could contribute off flavors or aromas.
Dr. Andrew Waterhouse, emeritus professor of viticulture and enology at UC Davis, told Wine Spectator that he presumes it’s possible to reduce tannins by adding powdered egg white. One problem, he adds, “is that it usually takes a while (days) for the tannin–protein material to precipitate.”
“On the other hand,” Dr. Waterhouse continues, “a small amount of protein might bind some of the tannin and mask the bitterness even if it is still suspended in the wine.” He says he hasn’t tried any of the products himself and would have to test them to draw definitive conclusions.
If you’re worried about tannins—or simply find them unpleasant—there are plenty of delicious red wines, from Beaujolais to Barbera and Pinot Noir to Valpolicella, that have naturally lower amounts. (And check out our guide to food-and-wine pairing for a list of red wines from lightest to weightiest!)
As always, consult your healthcare provider about incorporating wine into a healthy lifestyle.—Kenny Martin
