- Bentonite, PVPP and pea protein.
- Prevents and treats oxidation, prevents pinking and reduces bitterness.
- Improves protein stability and clarification.
- Alternative to casein and potassium caseinate.
Recommendations: Prevent oxidation; reduce browning; remove bitterness; protein stability.
- Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice; 30-80 g/hL (2.4 – 6.7 lb/1,000 gal) in wine
- Packaging: 1 kg, 10 kg