Catalasi

About Catalsi

Ideal use: Prevention or elimination of browning in white wines and juices.Color protection in Rosé.

• Potassium-caseinate based clarifier. To cure oxidized wines or to add “freshness” to fermenting musts. Used in fermentation it helps to prevent “pinking”

• Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of “brick” hues in rosé, and yellow hues in red wines.
• The potassium caseinate present in Catalasi highlights the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components.
• It also contains a strong antioxidant (vitamin C) and a calibrated dose of SO₂ important to neutralize eventual peroxides produced by the dehydro-ascorbic acid. 20g/Hl of Catalasi (1.5lb/1000 Gal.)yield 6ppm SO₂

Dosage Rate & Usage Instructions

• 20-50g/hL
• Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15 minutes before use. Add quickly to mass with maximum turbulence.