Argilact - 25 kg Bag

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.

DOSAGE:

•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