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Catalasi

Size

• 1 kg
• 20 kg

Potassium-caseinate based clarifier. To cure oxidized wines or to add “freshness” to fermenting musts. Used in fermentation it helps to prevent “pinking”.

 

Ideal use:  Prevention or elimination of browning in white wines and juices.  Color protection in Rosé .

 

Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of “brick” hues in rosé, and yellow hues in red wines. The potassium caseinate present in Catalasi highlights the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components. It also contains a strong antioxidant (vitamin C) and a calibrated dose of SO₂ important to neutralize eventual peroxides produced by the dehydro-ascorbic acid. 20g/Hl of Catalasi (1.5lb/1000 Gal.) yield 6ppm SO₂

 

Utilization: Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15 minutes before use. Add quickly to mass with maximum turbulence.

Dosage: 20-50g/Hl (1.5-4 lbs/1000 Gal). For every 1 lb/1000 Gallons of Catalasi addition, there is an increase of 6 mg/l of SO₂ in the wine.

Shelf life and storage: 2 years stored at room temperature in a non-humid environment.

Packaging: 1kg pack and 20 kg bags