Please note: Next-day & 2-day shipping needs to be ordered by 1pm.
A specific combination comprising a natural fungal polysaccharide, chitosan, plant protein (potato protein isolate) and an enzymatic blend made from pectinases and ß-glucanases, for the microbiological management and control of wines.
Microbiological protection of wines after fermentation, by reducing the overall microbial load (yeast, lactic acid bacteria, acetic acid bacteria*).
"Antioxidant" function of eliminating oxidized or oxidizable phenolic compounds occurring in white and rosé wines.
A wine vinification tool for use in a SO2 reduction protocol.
Improvement in the clarification and filterability of wines.
Dosage: 100 ppm.
* reduction in microbial populations by binding.