EasyClear border treatment set for 500 liters

Why is removing unstable proteins from wines important?

Removing unstable proteins from wines is important because they can cause cloudiness and sediment formation after bottling. This not only spoils the wine's appearance but can also affect its quality. The processes used in protein stabilization help maintain the wine's clarity and stability, allowing it to retain its freshness and clean taste for longer.

Why is it important to remove unstable proteins from wines?

Removing unstable proteins is crucial for maintaining the clarity and quality of wine. If these proteins remain in the wine, they can cause cloudiness after bottling, leading to aesthetic and quality problems. EasyClear clarifying kits effectively help remove proteins. The P-Pro Chito, a mixture of chitosan and pea protein, not only binds polyphenols but also settles quickly while maintaining the wine's freshness. B-Fast & Easy bentonite works with minimal sediment while quickly and efficiently ensuring the protein stabilization of the wine without compromising the wine's aromas and structure.

Usage:

• P-Pro Chito: Dissolve in 10 times the amount of water, then thoroughly mix into the wine.
• B-Fast & Easy: Dissolve in 10 times the amount of water, then after 4-6 hours, thoroughly mix into the wine.
• Racking: After 4-6 days, rack the clear wine from the clarification sediment.

The EasyClear clarifying kit has been developed based on years of experience, but it is important to note that it does not guarantee complete protein stability or proper clarification in all cases. Laboratory tests are recommended to determine the exact clarification material requirement. For further information and to schedule a test, please contact our wine laboratory: +36 30 474 7253.