Anti-oxidizing clarifier recommended for the fining of wines that are subject to oxidation, maderization or haze formation. Reduces phenolic content and color by adsorbing polyphenolic substances susceptible to oxidation such as flavanoids, catechins, and leucoanthocyanins.
- Specialized blend of PVPP, caseinate, and highly adsorptive bentonite.
- Can also be used for color reduction in Pinot Grigio/Pinot Gris; for the reduction of brown/pink hues and catechins in white wines; and for the removal of brown hues in rosé wines.
Application: Use during fermentation as a preventive treatment.
Packaging: 1 kg, 25 kg
Recommended Dosage: 0.8–7.5 lb/1000 gal (10–90 g/hL)
