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
Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15 minutes before use. Add quickly to mass with maximum turbulence.