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AEB Catalasi
Price range: CAD 48.78 through CAD 687.29
Prevention or elimination of browning in white wines and juices. Color protection in Rosé.
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Product Description
IDEAL USE: PREVENTION OR ELIMINATION OF BROWNING IN WHITE WINES AND JUICES.COLOR PROTECTION IN ROSÉ.
- Potassium-caseinate based clarifier. To cure oxidized wines or to add “freshness” to fermenting musts. Used in fermentation it helps to prevent “pinking”
- Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of “brick” hues in rosé, and yellow hues in red wines.
- The potassium caseinate present in Catalasi highlights the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components.
- It also contains a strong antioxidant (vitamin C) and a calibrated dose of SO2 important to neutralize eventual peroxides produced by the dehydro-ascorbic acid. 20g/Hl of Catalasi (1.5lb/1000 Gal.)yield 6ppm SO2
DOSAGE RATE & USAGE INSTRUCTIONS
- 20-50g/hL
- Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15 minutes before use. Add quickly to mass with maximum turbulence.
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We’re a supplier to the commercial winery, brewery, cidery & distillery industries across Canada & North America. Please fill in the form below to contact our in-house winemakers and sales consultants. We’ll get back to you within 1-2 working days.
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