Natural sodium bentonite with a high adsorption capacity, intended for clarification and protein stabilization in wine, grape juice and must over a large pH range.
MICROCOL® ALPHA has been selected for its highly specific enological criteria:
• Stabilizing properties in regard to heat-sensitive proteins on a wide pH spectrum.
• High clarifying capacity and low lees volume.
• Aromatic preservation.
• Color preservation.
• 10 to 80 g/hL (100 to 800 ppm), according to the proteic instability of wines - refer to protein stabilization tests.
• In the case of young red wines, MICROCOL® ALPHA enables unstable colouring matter to be eliminated (5 to 10 g/hL / 50 - 100 ppm).
USA Regulation 27 CFR 24.246 No Specific TTB Limitation