“The problem solver”

Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations

• Elimination of undesirable phenolics in juice and wine
• Improves sensory characteristics of wines from stressed fermentations
• Removes inhibitory medium chain fatty acids in must and young wines (e.g. C12-C20)
• Can notably reduce the content of volatile phenols (e.g. Brettanomyces)
• Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation
• Can reduce sulphur off-flavours in young wines
• Can be used for colour correction in white, rosé and sparkling wines
• Ideal for increasing the internal surface with heavily pre-clarified musts (e.g. flotation)
• Highly purified so no negative impact on sensory characters
• Helps prevents stuck or sluggish fermentations
• Certified organic (regulation EC 834/2007 and 889/2008)
• Download APPLICATION ADVICE