Protein
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- Vegan fining agent made from plant protein, chitosan and sodium activated bentonite.
- Designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC).
- Effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
Recommendations: Clarification of white and rosé wine intended to be tartrate stabilized with Zenith or CMC.
Dosage: 20-60 g/hL (1.7-5 lb/1,000 gal)Product
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- Vegan fining agent made from plant protein, chitosan and bentonite.
- Designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith.
- Removes unstable color compounds, improves wine clarification and filterability and reduces sulfur off-flavors.
Recommendations: Clarification of red wine intended to be tartrate stabilized with Zenith.
Dosage: 20 - 40 g/hL (1.7-3.4 lb/1,000 gal)Product
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- Purified yeast hulls, pre-activated chitosan.
- Reduces astringency and bitterness.
- Eliminates unstable color compounds.
- Reduces reductive and vegetal characters.
Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)Product
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Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent “light-struck” defect
Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)Product
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- Gallic tannins.
- High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
- Protects wine from browning, “light-struck” defects and oxidation.
Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)Product
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- Yeast hulls with high content of immediately soluble mannoproteins.
- Improves aroma persistence, color stability and wine shelf life.
- Softens astringency, balances bitterness and increases roundness.
Recommendations: Improve mouthfeel; roundness and volume; softness; increase wine length; white, rosé and red wines.
Dosage: 10-30 g/hL (0.8-2.4 lb/1,000 gal)Product
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- Inactivated yeast with high content of immediately soluble mannoproteins.
- High antioxidant protection.
- Enhances production of tropical and spicy aromas. Produces fresher, more intense and lasting aromas.
- Softens astringency and balances bitterness.
- Improves color, protein and tartrate stability.
Recommendations: Antioxidant; improve mouthfeel; white, rosé and red wines; fruity and spicy aromas; roundness and volume; softness; increase wine length; cider.
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)Product
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- Condensed tannin extracted from exotic species wood, grape skin tannin and gallic tannin.
- Antioxidant, it protects from browning and preserves aromatic freshness.
- Enhances fruit and floral notes, balances mouthfeel and increases wine length.
- Improves aromatic stability and freshness throughout ageing.
Recommendations: Antioxidant; increase wine length; floral aromas; white and rosé wines.
Dosages: 3-15 g/hL (0.25 -1.3 lb/1,000 gal)Product
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- Potassium metabisulfite, ascorbic acid and hydrolyzable tannins.
- Strong antioxidant and antimicrobial actions. When used on grapes, AST acts as an antibacterial and antioxidant.
Recommendations: Antioxidant; Botrytis cinerea affected fruit; antimicrobial; harvest machine; grape transport.
Dosage: 150-200 g/ton of grapes
15-20 g/hL (1.2-1.7 lb/1,000 gal) in juice
10 g/hL (0.8 lb/1,000 gal) of AST contains approximately 28 ppm SO2Product
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