A complex clarifier designed to reduce the riboflavin content of white and rosé wines and prevent the “light-struck” defect. It is particularly suitable for the treatment and processing of sparkling and semi-sparkling wines, as it respects the natural mannoprotein content and contributes to foam quality and perlage persistence.
- Applications: Reduce the riboflavin content and prevent the "light-struck taste" defect during clarification of white and rosé musts and wines, in primary or secondary fermentation
- Dosage: 20-40 g/hL
- Packaging: 2.5 kg - 10 kg