Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.
• CASEI PLUS is obtained from fresh, skimmed and pasteurized milk. Thanks to its considerable purity and high protein concentration, it is more active than ordinary soluble caseinates.
• Its production method guarantees easy solubilization and good wettability, facilitating preparation and its reaction with wine or juice.
• The absence of potassium bicarbonate brings about no acid-base balance modification, and therefore no chemical pH variation.
Treatment dosages are previously specified by laboratory testing. Recommended dosages of CASEI PLUS can be defined as follows:
•White or rosé wine clarification: 5 - 20 g/hL (50 - 200 ppm).
•Maderized wine treatment: 20 - 40 g/hL (200 - 400 ppm).
•Colour correction: 30 - 60 g/hL (300 - 600 ppm). Substance from cow’s milk presenting a potential allergenicity. The use of this product may cause an «allergen» labeling.
USA Regulation 27 CFR 24.246 and USA Regulation 27 CFR 24.243, No Specific TTB Limitation