Pea protein for clarification, stabilisation and fining
Analogical to animal‐derived protein treatment agents (gelatin, casein, isinglass) it shows good reactivity towards tannic substances and sediment particles/suspended matter.
At a glance:
|Product||Pure plant protein|
|Range of use||Wines, fruit juices, fruit wines, vinegars, tea extracts, etc.|
|Goal||Improved turbidity/haze and colour stability|
|Dosage||5 – 60 g/100 L|
|Packaging unit||15 kg|