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GENERAL CHARACTERISTICS
With the combination of montmorillonite, isinglass, and PVPP, outstanding results can be achieved in the clarification and protein stabilization of the batch with just one treatment, saving time and energy.
Isinglass acts on unstable colloids, montmorillonites act on proteins, and PVPP prevents browning and the appearance of protein-tannin compounds by binding proteins and precipitating unstable polyphenol fractions. This combined effect is crucial to avoid later oxidation, opalescence, "pinking," and the development of bitter flavors.
USE
- For clarifying and stabilizing musts and white wines while preserving terroir characteristics.
DOSAGE AND APPLICATION
30-80 g/hl
Dissolve in ten times the amount of water, and after a short rest, add it in a thin stream to the must or wine, then mix thoroughly.
PACKAGING AND STORAGE
Store the product in a cool, odor-free, and moisture-free place. After opening, reseal the package airtight after use.
PACKAGING UNITS
1 kg; 15 kg
