Ideal Use:Counterfining to improve settling and compaction.
In an acid media, Spindasol quickly combines proteins and carbon forming heavy floccules making the sediment extremely compact.
Advantages of using Spindasol:
Lees are heavier than when using just bentonite and the settling is much faster and compact.
Proteins of small molecular weight that might be important for nutrition are not affected by Spindasol
Only large and unstable proteins are removed
It does not absorb aromatic molecules or color
It helps in achieving protein stability down the line
It does not affect color
It can be used in conjunction with gelatin, casein and albumin in order to achieve a more compact sediment, minimizing the lees
Using Spindasol to help settle the fining agents always improves filterability.
Dosage Rate & Instructions
It always depends on the wine or must to be treated, and trials are recommended. As a general rule of thumb, Spindasol needs to be added at 5 to 10 times the amount of protein based clarifier used.
Mix Spindasol in must/wine using a Venturi or by pumping over. Dose the product either diluted 1:1 with water or at full strength. In musts, add Spindasol before adding gelatin. In wines, wait at least ½ hour after the proteic clarifier (albumin, gelatin, casein) is fully homogenized, and then add Spindasol and mix.