Biocatalasi
Selectively removes green and bitter catechins from red and white wines. Cures light off flavors.
Ideal Use: Light fining of white and red juices and wines.
Highly recommended for fining “green” tannins in reds and bitter catechins in whites. Biocatalasi is a superior clarifier, based on technological aids, which act synergistically (micronized potassium caseinate, egg albumin, gelatin, PVPP and pharmaceutical bentonite). Improves and softens wines while the organic composition of the treated wine is enhanced. The high content of egg albumin softens wines without weakening their structure and rapidly absorbs the oxidized fraction present in the wine. Biocatalasi contains active agents to optimize and speed up settling. The clarification of wines rich in colloid protectors is improved, ensuring brightness and accelerated compaction of the lees.
Utilization: Dissolve Biocatalasi in about 5 parts of cold water. Wait 10 minutes, and quickly add suspension to mass with mixing.
Dosage: 20-50g/Hl (1.5-4 lbs/1000 Gal).
Shelf life and Storage: 2 years stored at room temperature in a non-humid environment.
Packaging: 1kg packet and 20 kg bags
‹ See more Potassium Caseinate based.
