Completely vegetable clarifier, non-allergenic, specific for fermenting wine musts. Particularly indicated to remove oxidizable polyphenols and catechins during fermentation. Particularly, it carries out the following actions:
- Prevents “pinking” (turning pink of some white wines), removing selectively the oxidizable phenolic substances also responsible for bitter tastes and reduction of olfactory freshness.
- Avoids the use of charcoal in musts where it is necessary to reduce the colour tone, such as Pinot Grigio, Verduzzo, Trebbiano.
- Discolours white musts of red grapes for sparkling and semi-sparkling bases.
- Stabilizes the colour of rosé wine (with addition of tannins and macro oxygenation), removing the oxidizable compounds of the colour.
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