POLYMUST™ PRESS KP
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Kasher Passover
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Vegan
Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.
For white and rosé juices:
- Elimination of oxidisable and oxidised phenolic compounds.
- Preservation of glutathione content and limitation of browning or «pinking» phenomena.
For red wines, qualitative and economic optimisation:
- Decreasing 3-methyl-2,4 noanedione (MND) content, responsible of oxidised notes in wines (prune aroma).
- Reducing the microbial load.
- Improving the stabilisation of colouring matter.
- Softening astringency, green aromas and metallic notes.
Product data sheet
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