Ovoclaryl
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Egg albumin Fining Agents which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.
SKU: 201
Category: Juice and Fermentation Fining
Product Description
ABOUT OVOCLARYL
IDEAL USE: EGG ALBUMIN FINING AGENT WHICH IS PARTICULARLY ADAPTED FOR REDUCING AND HARMONISING EXCESS POLYPHENOLIC FRACTIONS IN RED WINES.
- For red wines with a tannin structure that lacks balance and refinement at the finish, Ovoclarlyl rounds-off and refines the structure, while preserving the wine aromatic character and specificity.
- For young red wines or those ready for bottling, Ovoclaryl
enables unstable tannins to be eliminated and facilitates polyphenolic stability. - Clarification agent which contributes towards preparing wines for filtration.
DOSAGE RATE
- 6-10g/hL, 4g of Ovoclaryl corresponds to 1g of fresh egg white.
Additional Information
Packaging Size |
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We’re a supplier to the commercial winery, brewery, cidery & distillery industries across Canada & North America.
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