Preparation combining PVPP, bentonite and vegetal protein (patatin, which is a potato protein isolate) intended for oxidation treatment of musts and press wines. Non-allergenic.
✓ Eliminates oxidisable and oxidised phenolic compounds (quinones).
✓ Protects musts and their aromatic precursors in regard to oxidation phenomena.
✓ Eliminates bitterness in wines.
✓ Limits free SO2 binding agents.
Product data sheet & safety data sheet downloads