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Combination of PVPP and casein for preventing and treating oxidation in juice (white and rosé).
Inhibits browning and pinking while diminishing bitterness.
Gentle and complete fining action on phenolic compounds.
Enhances the freshness of the purple hue when used in rosé juice and wines.
Dosage: preventative treatment: 150 - 300 ppm - curative treatment: 300 - 700 ppm.