Ovogel
Powdery egg albumin for bitter phenolics removal
Ideal Use: Softening Red Wines
Ovogel is one of the most suitable clarifiers for red wines because it softens and maintains their finesse and structure. Ovogel combines with the polyphenols and anthocyanins and polymerizes oxidized matter, which can precipitate in the bottle. When combined with silica sol, it guarantees effective brightened clarifications with fewer lees. Ovogel eliminates the unpleasant bitter-astringent note of wines kept in wooden barrels.
Utilization: Dissolve the Ovogel dose in cold water at the ratio of 1:4. Immediately add to wine very slowly in order to avoid foam formation. Better settling and more compact lees result when adding 2 parts of Spindasol are added after the Ovogel addition. Wait 30 minutes after Ovogel addition before adding Spindasol.
Dosage: Red wines: 3-30 g/Hl (1 part of Ovogel combines with 2 parts of tannin (Tannic polyphenols)).
Shelf life and storage: Sealed containers will last for 2 years stored at room temperature in a non-humid environment. Do not store below 5 degrees Celsius
Packaging: 500 g packets and 10kg bags
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