C A T A L O G U E e n o l o g i c a l p r o d u c t s
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160721085328
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Fining Agents<br />
Gelatin<br />
HYDROCLAR 45<br />
A 45% liquid solution of food grade gelatin. This extremely<br />
hydrolyzed gelatin has a powerful tannin reducing<br />
effect. It is highly effective in removing undesirable<br />
tannins at the front of the palate and is therefore<br />
particularly suitable for softening pressed and young<br />
red wines.<br />
Application: Clarification of young red wines, clarification<br />
of must and press wine.<br />
Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice<br />
7-15 mL/hL (265-950 mL/1,000 gal) in white<br />
wines<br />
20-40 mL/hL (0.75- 1.5L/1,000 gal) in red<br />
wines<br />
Packaging: 25 kg - 1000 kg<br />
HYDROCLAR 30<br />
A 30% liquid solution of food grade gelatin. This medium<br />
hydrolyzed gelatin is for clarification of juice and<br />
wine and for removing excessive astringency. It is particularly<br />
effective in reducing the sensations of dryness<br />
and astringency that can be felt at the middle-end of<br />
the palate. It is also ideal for clarification of white juice<br />
by flotation.<br />
Application: Clarification and flotation of must; clarification<br />
of red, white and rosé wines; reduce astringency.<br />
Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice<br />
10-20 mL/hL (378-757 mL/1,000 gal) in white<br />
wines<br />
30-60 mL/hL (1.1-2.3L/1,000 gal) in red<br />
wines<br />
Packaging: 1 kg - 25 kg - 1000 kg<br />
PULVICLAR S<br />
Pulviclar S is an ultra-pure, food grade, warm soluble,<br />
granulated gelatin characterized by low hydrolysis and<br />
high charge density. Pulviclar S is a highly effective<br />
clarifier and stabilizer. It’s recommended for clarifying<br />
white juice and wine in conjunction with Sil Floc,<br />
Pluxbenton N, Bentolit Super or Enartis Tan Clar. In<br />
quality red wines, Pulviclar S improves balance by<br />
eliminating excess astringency at the end of the palate<br />
without reducing structure.<br />
Application: Clarification of must and wine; soften red<br />
wines for medium-long ageing.<br />
Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice<br />
2-5 g/hL (0.2-0.4 lb/1,000 gal) in white and<br />
rosé wines<br />
8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines<br />
Packaging: 1 kg - 20 kg<br />
Alternative<br />
to egg albumin<br />
GOLDENCLAR<br />
Goldenclar is a high molecular weight gelatin, very effective<br />
in improving clarity of every wine. In red wines<br />
it decreases overall astringency without affecting the<br />
balance and respecting the initial structure. It is recommended<br />
as an alternative to egg albumin for the treatment<br />
of medium-long aging wines.<br />
Application: Clarification of white wines; softening of<br />
medium-long aged red wines; alternative to albumin.<br />
Dosage: 2-5 g/hL in white wines (0.17-0.4 lb/1,000 gal)<br />
6-15 g/hL in red wines (0.5-1.2 lb/1,000 gal)<br />
Packaging: 1 kg<br />
Alternative<br />
to egg albumin<br />
GOLDENCLAR INSTANT<br />
Goldenclar Instant is a high molecular-weight, foodgrade<br />
gelatin for the clarification of high quality wine<br />
and juice. Because of the pre-hydration process utilized<br />
during its production, it can quickly be dissolved at<br />
room temperature. It reduces astringency and improves<br />
clarity and filterability in both red and white wines<br />
without affecting structure. Goldenclar Instant is an<br />
ideal alternative to egg albumin for the production of<br />
allergen free wines.<br />
Application: Clarification of white wines; softening of<br />
medium-long aged red wines; alternative to albumin.<br />
Dosage: 2-8 g/hL in white wines (0.17-0.67 lb/1,000 gal)<br />
4-10 g/hL in red wines (0.33-0.83 lb/1,000 gal)<br />
Packaging: 1 kg - 15 kg<br />
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