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ARGILACT
ACTIVATED BENTONITE ASSOCIATED WITH SOLUBLE CASEINE.
1 - CHARACTERISTICS :
Experiments have shown that wines made from musts treated
with ARGILACT have always, during their evolution, kept more freshness and more
finesse than control samples.
ARGILACT gives a perfect stability to the wine :
Bentonite brings a high flocculation potential for positive colloids, some
of them being responsible for off tastes or haze.
Caseine eliminates phenolic compounds, sources of oxidation and bitter
tastes.
ARGILACT is recommended :
To
remove proteins eventually responsible for further flocculation (iron,
copper, etc...)
To
eliminate substances responsible for bitterness and grassy taste (harvesting
machines)
To
prevent oxidation of white wines
To
reduce SO2 combination
To
help clarify new wines, allowing an earlier filtration and earlier bottling.
2 - DIRECTION FOR USE :
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60 to 100 g/Hl for white wines
40 to 60 g/Hl for rosé wines |
For a maximum activity, it is recommended to allow
around 3 hours for ARGILACT to take up in 10 times its weight of water,
before an addition is made.
ARGILACT can be used :
Prior
to settling to increase its efficiency or when necessary to quickly remove phenolic compounds.
After settling, during
fermentation.
On the wine itself as
a fining agent.
The addition is best done during a pumping operation in order to have a good
homogenization. The Argilact solution is best added via a venturi.
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