Natural clarifying agent, pea extract.
Pea protein mixture for clarifying white, rosé and red wines.
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Advantages of use:
- even in a small dose, it enables effective clarification
- does not affect the negative properties of the wine
- improves the aromatic expression and stabilizes the color
- removes oxidative and oxidized compounds
|dosage||During cleaning of musts 10-30g/hl, to remove phenolic bitterness and foreign aromas from white and rosée wines: 10-20g/hl, from young red wines: 5-15g/hl, from mature red wines: 5-10g/hl. Max. dose 50g/hl|
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