What is the reason wine makers put egg in red wine?

It is possible that you are thinking of egg whites, which are sometimes used in a process called fining, which is a way to clarify wine by removing haze or cloudiness.

Here's how it works:

* Egg whites contain proteins that bind to particles in the wine that cause cloudiness, like tannins, proteins, or yeast.

* These particles are then removed from the wine when the egg whites are settled out.

While this method is not as common as other fining agents like gelatin or bentonite clay, it was historically used and is still sometimes employed by some winemakers.

It is important to note that egg whites are added to the wine and then removed, they do not remain in the final product.