This fining agent benefits from the synergistic actions of activated chitosan and polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) to reduce the concentration of iron, copper, hydroxycinnamic acids and catechins, which are key players in the process of oxidation. Therefore, treatment with Claril HM allows the production of wines with a longer shelf life, more intense and persistent aroma and fresher color.
- Applications: prolong wine shelf life; prevent oxidation
- Dosage: 30-50 g/hL
- Packaging: 2.5 kg - 20 kg