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AEB Catalasi

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

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Product Description

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.

Additional Information

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