Pure, powder egg albumin for softening and refining the structure of red wines. It eliminates excessive astringency by flocculating a wide spectrum of tannin fractions. Blancoll is particularly recommended for its quality activity: it rounds off structure without causing imbalance and maintains the aroma and original features of wines.
- Applications: clarification of high-quality red wines; clarification of structured white wines
- Dosage: 5-10 g/hL
- Packaging: 1 kg