CLARIFICATION OF WHITE AND ROSE WINES
Granulated PVPP, high and specific ability to absorb the most oxidized phenolic substances: catechin, leucoanthocyanin and tannins - it removes these using colloidal absorption. It eliminates polyphenols responsible for the browning of white wines, stabilizes the color in the long term, preserves the organoleptic properties of musts and eliminates bitter notes.
DOSAGE
White wines: 10 - 20 g/hl depending on the type of must/wine; at the last pressing 40 - 60 g/hl
Rosé wines: 10 - 40 g/hl - carry out preventive tests to verify the resistance of the coloring fraction.
The maximum dose according to legislation is 80 g/hl.