Beef Blood used to be added to Wine!

Wine Contains Many Proteins. To Eliminate them, any unrelated protein is added to Vat or cask. This attaches to the protein and causes them to settle at the bottom. The sediments are cleared and then be transferred to another container. The importance of this procedure is that it eliminates anything that has been added to the wine. Nothing could be more natural! Egg albumin is … Continue reading Beef Blood used to be added to Wine!