Spindasol W
Liquid silica for carbon fining and extra compaction in gelatin, albumin, and casein settling.
Ideal Use: Counterfining to improve settling and compaction.
In an acid media, Spindasol quickly combines proteins and carbon forming heavy floccules making the sediment extremely compact.
Advantages of using Spindasol:
In musts:
• Lees are heavier than when using just bentonite and the settling is much faster and compact.
• Proteins of small molecular weight that might be important for nutrition are not affected by Spindasol
• Only large and unstable proteins are removed
• It does not absorb aromatic molecules or color
• It helps in achieving protein stability down the line
In wines:
• It does not affect color
• It can be used in conjunction with gelatin, casein and albumin in order to achieve a more compact sediment, minimizing the lees
• Using Spindasol to help settle the fining agents always improves
filterability.
Utilization: Mix Spindasol in must/wine using a Venturi or by pumping over. Dose the product either diluted 1:1 with water or at full strength. In musts, add Spindasol before adding gelatin. In wines, wait at least ½ hour after the proteic clarifier (albumin, gelatin, casein) is fully homogenized, and then add Spindasol and mix.
Dosage: It always depends on the wine or must to be treated, and trials are recommended. As a general rule of thumb, Spindasol needs to be added at 5 to 10 times the amount of protein based clarifier used.
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: 25 kg pail, 240 kg barrel
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