Laffort Ovoclaryl – 1Kg
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Egg albumin Fining Agents which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.
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Product Description
Fining agent which is particularly adapted to reduce and harmonize excess polyphenolic fractions in red wines.
OVOCLARYL is a high-quality product derived from pasteurized fresh albumin, presented in powder spray-form. This formulation presents all the technical advantages of fresh egg white, which is used for treating high quality red wines suitable for cellaring.
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
| Weight | 2.3 lbs |
|---|---|
| Dimensions | 13 × 6 × 3 in |
| Packaging Size |
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