POTASSIUM CASEINATE
| Family |
SIMPLE CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , |
| Conservation conditions | , |
| Allergens |
DUST
Highly pure Potassium Caseinate.
Appearance: Microgranular powder, cream-white in colour and with a faint milky odour.
Il Potassium Caseinate It does not contain any preservatives. It acts in a preventive and curative manner on the oxidizable and oxidized components.
In fermentation - the Potassium Caseinate allows for rapid and complete fermentation, producing a wine with a finer and more delicate organoleptic profile.
For clarification – il Potassium Caseinate ensures clarification optimal quality of the product and improves its organoleptic characteristics by acting mainly on the cleanliness of the aromas and enhancing the primary aromas of the vine.
Thanks to its capacity to adsorb certain metals (Fe and Cu in particular) and polyphenolic substances, it is used in the chemical-physical stabilization of wines. Particularly suitable for the preparation of sparkling base wines.
In the care of prematurely aged and oxidized wines – Thanks to its ability to remove both oxidized and oxidizable polyphenols, Potassium Caseinate induces a significant attenuation of maderization and promotes the recovery of the aromatic characteristics of the product.
30-100 g/hl on must in clarification
10-40 g/hl in fermentation
10-80 g/hl on wine
40-100 g/hl for the treatment of oxidized wines
Disperse the waste in advance Potassium Caseinate in cold water in a ratio of 1:20, under continuous stirring, to avoid the possible formation of lumps. Leave the solution thus obtained to rest for 2-3 hours and add it to the must or wine in reassembly, using a dosing pump or Venturi tube, taking care to dose it on at least 50% of the mass.
