PINKING STOP fining and stabilizing agent

- PINKING STOP combines the properties of PVPP, a highly effective plant protein, and activated carbon with high absorption capacity,

- PVPP is highly effective in binding phenolic substances that cause color changes,

- the plant protein with its exceptional cleaning effect and the activated carbon produced by a special activation process can effectively act against compounds that cause pinking, while not affecting the organoleptic properties.

- The ingredients that make up PINKING STOP remove oxidized and oxidizable phenolic compounds responsible for pinking, as well as substances that catalyze the process, while guaranteeing the preservation of the organoleptic properties of the treated wines.