mostgelatine CF Erbslöh 1 kg liquid

combination of casein-free liquid gelatin and PVPP for early removal of interfering polyphenols and catechins. The result: clearer wines, reduces the possibility of UTA (atypical aging) and helps clarify afterwards. Dosage: 50-200 ml / 100 kg of grape must. Preferably added during or immediately after crushing. Resolves after 2-6 hours. This product is an alternative to most gelatins that contain milk-derived casein and are labeled with allergens. How do you determine which substance to use as an explanation? Trial and error is still one of the easiest and best methods; take some samples of the wine to be clarified and put them in test tubes. Add a few milliliters or grams of a different grinding agent to each test tube. Another test tube with wine/juice pectoenzyme and one with alpha amylase (starchy fruit based) will help. Let it sit for a couple of hours and see which grinding agent gives the best results!/ Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry