Laffort Casei Plus
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CASEI PLUS or Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.
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Product Description
Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.
- CASEI PLUS is obtained from fresh, skimmed and pasteurised milk. Thanks to its high purity and protein concentration, it is more active than ordinary soluble caseinates.
- Its production method guarantees easy solubilisation, facilitating preparation and its reaction with wine or must.
- Formula free of potassium bicarbonate (no acid-base balance modification), therefore no chemical pH variation.
CASEI PLUS or Potassium caseinate developed for treatment of oxidation phenomena and maderization in musts and wines.
- CASEI PLUS is obtained from fresh, skimmed and pasteurised milk.
- It is presented in white powder form, with no odour or taste. Thanks to its considerable purity and high protein concentration, it is more active than ordinary soluble caseinates.
- Its production method guarantees easy solubilisation and good wettability, facilitating preparation and its reaction with
- wine or must.
- The absence of potassium bicarbonate brings about no acid-base balance modification, and therefore no
- chemical pH variation.
- In the case of oxidised wines (browning), CASEI PLUS decolours the wine, contributing to colour refreshment while also
- refining gustatory characteristics.
- In the case of botrytised harvests, CASEI PLUS is recommended in the treatment of young white or rosé wines (and reds
- in certain cases) to decrease the oxidized character.
- CASEI PLUS is a clarification agent which contributes to preparing wine for filtration.
- CASEI PLUS produces a decrease in the iron content in white wines.
Download Documentation
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