COMBINATION OF PVPP AND CASEIN FOR PREVENTING AND TREATING OXIDATION IN WINE (WHITE AND ROSÉ)
- Inhibits browning and pinking while diminishing bitterness.
- Gentle and complete fining action on phenolic compounds.
- Enhances the freshness of the hue (purple) when used in rosé juices and wines
- Preventative Treatment: 15-30g/hL
- Curative Treatment: 30-70g/hL