Preparation combining PVPP, bentonite and patatin (potato protein isolate) intended for oxidation treatment of musts and press wines.
• Eliminates oxidizable and oxidized phenolic compounds (quinones).
• Protects musts and their aromatic precursors in regard to oxidation phenomena.
• Eliminates bitterness in wines.
• Limits free SO2 binding agents.
• Allergen-free
USA Regulation 27 CFR 24.246: Specific TTB limitation: 600 g/hL (6000 ppm).
Please consult the appropriate TTB regulations for all relevant applications and limits.
