Polylact® (Various Sizes)

Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.

POLYLACT® contributes to:

• Improving and stabilizing chromatic characteristics in white and rosé wines. Prevents risks of "pinking".

• Improves sensory characteristics of wines by eliminating bitternness precursors and / or eliminating astringent compounds (red press wines).

• Limits the risk of free SO2 binding.

• Dissolves easily while respecting acid-base balance (potassium caseinates).

DOSAGE:

•On musts: - Sound harvest: 20 - 40 g/hL (200-400 ppm). - Spoiled harvest: 40 - 100 g/hL (400-1000 ppm).

•On wines: 15 - 90 g/hL (150 to 900 ppm).

Maximum legal dose (EU): 260 g/hL. 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 Specific TTB Limitation: 146.00 lb/1,000gal (17,500ppm)