KLAROWIN do win białych i różowych 100g

KLAROWIN (for white and rose wine) 100g

If the beverage has not clarified satisfactorily, it is recommended to use agents which enhance this process. More details

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If the beverage has not clarified satisfactorily, it is recommended to use agents which enhance this process.

Klarowin an effective powder agent for wine and juice clarification. After swelling in the water, the powder exhibits strong adsorptive properties. It binds various kinds of substances in its structure, mainly proteins, causing them to settle on the bottom of the container. Used mainly for white and rose wine; in the case of high tannin wines, it is advisable to carry out a preliminary test in order to verify whether it causes liquid discolouration. One 100g packet of Klarowin is sufficient to clarify 100l of liquid.
Acidic gelatin a crystalline agent that effectively removes turbidity caused by the colouring and tanning substances, present mainly in wine and red juice. Gelatin is sold in 7g portions, sufficient to clarify 30-50l of liquid.

Instructions for use:
Pour an adequate portion of KLAROWIN into 100ml of water and mix thoroughly. Leave the mixture for 24 hours, stirring it occasionally. After that period, pour the solution into the liquid that needs to be clarified. The results should be visible after approx. 1 week, in the form of sediment settling on the bottom of the container.
Dissolve an adequate portion of GELATIN in 100ml of warm water. Pour the mixture into the wine or juice that needs to be clarified and mix thoroughly. Make sure to respect the recommended dosage in order to avoid overdose. The results should be visible after approx. 1 week.
Adding too much fining agents causes so-called over-fining which may result in further turbidity forming in the wine. Therefore it is safer to carry out preliminary tests using a small volume of the liquid.

CAUTION: The agents should be used only if there is absolute certainty that the fermentation process has been completed. Otherwise the carbon dioxide forming during fermentation will render the settling of particles adsorbed by the fining agents impossible.

Product characteristics:
The agents have been attested by PZH (National Institute of Hygiene).
- Klarowin contains sodium-potassium bentonite. The product does not react with wine.
- Gelatin is an acidic agent which - if overdosed - may cause the loss of wine colour and taste.