Preparation with patatin (potato protein isolate) and PVPP to stabilize the hue of rosé wines.
- Decreases the content of phenolic compounds.
- Allows the stabilization of the hue by eliminating oxidized polyphenols that may alter wine color.
- Allergen-free and vegan
•Between 30 and 80 g/hL (300 to 800 ppm).
Maximum legal dose (EU): 130 g/hL (1300 ppm)
USA Regulation 27 CFR 24.246 Specific TTB Limitation: 10.43 lb/1,000gal (1,250ppm)