Casein-free, liquid combination of gelatin and PVPP for an early removal of disturbing polyphenols and catechins. Result: clearer wines, reduces the chance of UTA (untypical aging) and aids in the clarification afterwards. Dosage: 50-200 ml/100 kg must. To be added preferably during or right after crushing. Settles after 2-6 hours.
This product is an alternative for Mostgelatine which contains casein obtained from milk which is subjected to allergen labelling.
How to determine which fining agent to use?
Trial and error is still one of the easiest and best methods; take a few samples from the wine that needs to be clarified/fined and put them in test tubes. Add a few millilitres or grammes of a different fining agent to each test tube. Another test tube of wine/juice with pecto enzyme and one with alpha-amylase (in starchy fruit) are helpful. Leave to clear for a few hours and you will see which fining agent gives the best result!