Clarvinyl
Treatment of bitter substances and taste defects
Clarvinyl is is used to treat bitter compounds and off flavours. The effect is based on the synergy between the ingredients that intensifies the overall effect of the individual products.
At a glance:
| Product | Powdered product based on PVPP and casein, combined with aluminium silicates and cellulose |
| Range of use | Grape juice and wine |
| Goal | Removal of green and bitter notes |
| Special features | Preventative and curative treatment for oxidation and removal of undesirable components |
| Dosage | 5 ‐ 15 g/100 L |
| Packaging unit | 5 kg 25 kg |
