- Bentonite, PVPP, pea protein and cellulose.
- Prevents and treats oxidation, prevents pinking and reduces bitterness.
- Improves protein stability and clarification.
- Detoxifies juice/must to facilitate alcoholic fermentation.
Recommendations: Prevent oxidation; reduce browning; remove bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.
- Dosage: Must: 30-60 g/hL; Must from phenolic varieties or in press: 60-120 g/hL
- Packaging: 10 kg