Categories: Fining Agents
More about this product
Preparation with vegetal protein (patatin, which is a potato protein isolate) and PVPP to stabilise the hue of rose wines.
✓ Decreases the content in phenolic compounds.
✓ Allows the stabilisation of the hue by eliminating oxidised polyphenols that may alter wine colour.
Product data sheet & safety data sheet downloads
Additional information
| Weight | 1 kg |
|---|
