Clarification and Adjusting Mouthfeel
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For Use in Winemaking
- Pure silicon dioxide in aqueous solution.
- Acts as a counter-fining agent with protein fining agents.
- Solution pH: 9.0 - 9.5.
Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.
Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)
For Use in Cider Making
- Pure silica dioxide in solution
- Typical addition is 10-15 times the amount of gelatin addition
- Enhances clarification properties of protein fining agents
Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)
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For Use in Winemaking
- Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
- Improves clarity and filterability.
- Reduces astringency and softens mouthfeel without affecting structure.
- Allergen-free alternative to egg albumin.
Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)For Use in Cider Making
- Allergen-free alternative to egg albumin
- Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
- Improves clarity and filterability
- Reduces astringency and softens mouthfeel without affecting cider structure
Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)
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For Use in Winemaking
- Bentonite, PVPP, potassium caseinate and silica.
- Prevents and treats oxidation, browning and pinking.
- Improves aromatic cleanliness and reduces bitterness.
Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)For Use in Cider Making
- Bentonite, PVPP, potassium caseinate and silica
- Prevents and treats oxidation and browning in juice and cider
- Improves aromatic cleanliness and reduces bitterness
Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)
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- Powdered calcium bentonite sodium activated.
- Excellent clarification with good protein removal.
Usage: Dilute in 20 times its weight of cold water. Allow to swell 12-24 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)
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- Granulated calcium bentonite sodium activated.
- Generates limited amount of compact lees.
Usage: Dilute in 10 times its weight of cold water, stirring constantly. Allow to swell 3-6 hours. Stir constantly during addition.
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)Product
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- Vegetal activated carbon in pellet form (reduces spread of carbon dust).
- High decolorizing capacity.
- Removes ochratoxin A (OTA).
Recommendations: Decolorizing; juice; base wine; treatoxidation.
Usage: Disperse in small amount of water or directly into wine/cider. Keep in suspension for 15-20 minutes.
Dosage: 5-100 g/hL (0.4-8.3 lb/1,000 gal)Product
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