Fining adjuvant for must, white and rosé wines, and sparkling wine bases. Its composition of plant proteins with high efficacy in eliminating potentially oxidizable compounds and a mixture of bentonites for cleanliness and protein stability enables it to prevent oxidation, clarify must, and stabilize proteins, while respecting sensory qualities.
- Applications: Preventive treatment of oxidation and browning in wine with high content of easily oxidized polyphenols; treatment of oxidized must; elimination of readily oxidizable polyphenols.
- Dosage: Must: 30 - 80 g/hL; Wine: do not exceed 50 g/hL
- Packaging: 2.5 kg - 10 kg