Specific acting milk protein reduces bitter substances
KalCasin forms large flakes immediately after addition to wine. These must be broken down into small particles by thorough stirring. The fining effect occurs during flocculation, immediately after addition.
At a glance:
|Product||Based on pure milk protein components|
|Range of use||Wines|
|Goal||Effective tannin adsorption agent|
|Dosage||2 – 40 g/100 L|
|Packaging unit||1 kg|