Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?Egg whites are an ancient, traditional and natural additive and are sometimes used to pull excessive tannins out of wine in a gentle treatment process known as “fining.” Practiced for centuries all over the winemaking world, a solution of egg whites, water and salt are stirred into the wine and allowed to settle out, pulling harsh or excess tannins with it. The wine is then racked off of the sediment, leaving the phenolic substances, and the egg white protein behind