Preparation of selected bentonites and soluble casein.
• Prevents oxidation phenomena, the risk of browning and maderization.
• Retains freshness, fruitiness and hue in wines.
• Acts as a clarifying agent, resulting in improved filterability.
• Contributes towards protein stability in wines.
•60 to 100 g/hL (600 to 1000 ppm) for white wines
•40 to 60 g/hL (400 to 600 ppm) for Rosé Wines
USA Regulation 27 CFR 24.246 and USA Regulation 27 CFR 24.243, No Specific TTB Limitation