Casei Plus is a Potassium Caseinate obtained from fresh pasteurized whole milk. Casei Plus is a clarifying agent for white wines.

Casei Plus participates to the elimination of the oxidizable phenolic compounds and eliminates iron.

1. Characteristics:

   Casei Plus is a white powder without odour and taste.

   Casei Plus can be dissolved without any addition of Potassium Bicarbonate, consequently, Casei Plus doesn’t increase the pH of the wine.

   Casei Plus is a very solube in water, which makes preparation easier.

   Casei Plus generates a lower volume of lees, less than one created by a regular Casein.

   Casei Plus is more concentrated in proteins ( about 20 to 25% more ) than a regular Casein which is increases its activity.

    

2. Use and Dosage

   White wine clarification 5 to 20 g / hl

   Treatment of oxidized white wines 20 to 40 g / hl

   Discolouration of oxidized white wines 30 to 40 g / hl

   The more we add of Casei Plus the more we eliminate iron ions in white wines which are susceptible to an iron casse.

   Casei Plus doesn’t induce over fining, even by using high dosages.

    

3. Conditions for Use