| Famiglia |
CHIARIFICANTI SEMPLICI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , , |
| Condizioni di conservazione | , |
| Allergeni |
CASEINATO di potassio
Additional information
Aspetto
POWDER
Dosaggi Consigliati
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
Caratteristiche Generali
Appearance: Microgranular powder with a creamy-white color and faint milk odor.
Potassium Caseinate does not contain any preservatives. It acts preventively and curatively on oxidizable and oxidized components.
Composizione
Potassium caseinate with a high degree of purity.
Applicazioni
In fermentation – Potassium Caseinate enables rapid and complete fermentation, producing a wine with a finer and more delicate organoleptic profile.
In clarification – Potassium Caseinate ensures optimal clarification of the product and improves its organoleptic characteristics by acting mainly on cleaning the aromas and enhancing the primary aromas of the grape variety.
Due to its adsorption capacity towards certain metals (Fe and Cu in particular) and polyphenolic substances, it is used in the chemical-physical stabilization of wines. Particularly suitable in the preparation of sparkling wine bases.
In the treatment of prematurely aged and oxidized wines-Thanks to its ability to remove both oxidized and oxidizable polyphenols, Potassium Caseinate induces a marked attenuation of maderization and promotes the recovery of the aromatic characteristics of the product.
Modalità d'Uso
Disperse the Potassium Caseinate in cold water at a ratio of 1:20 beforehand, under continuous agitation, to prevent any lumps from forming. Allow the resulting solution to rest for 2-3 hours and add it to the must or wine being pumped over, via metering pump or Venturi tube, taking care to dose it over at least 50 percent of the mass.
