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Greenfine Must

High quality pure pea protein preparation for musts and wines (white and red wines). Allows clarification, stabilisation, and improves organoleptic properties.

Technical Specifications

PHYSICAL

  • Appearance & colour: Beige powder

LIMITS

  • Chrome: < 10 mg/kg
  • Copper: < 35 mg/kg
  • Zinc: < 150 mg/kg
  • Lead: < 5 mg/kg
  • Iron: < 300 mg/kg
  • Mercury: < 1 mg/kg
  • Arsenic: < 3 mg/kg
  • Cadmium: < 1 mg/kg

CHEMICAL

  • Loss on desiccation: < 12%
  • Ashes: < 8%

MICROBIOLOGICAL

  • Coliforms: < 102 UFC/g
  • Escherichia coli: Absence/g
  • Viable microorganisms: < 5.104 UFC/g
  • Salmonella: Absence/25 g
  • Yeasts: < 103 UFC/g
  • Mould: < 103 UFC/g

Features and Benefits

  • Formulation: Powdered preparation made of 100% vegetal protein extracted from pea (Pisium Sativum).
  • Enological benefits:
    • GreenFine® Must is a clarifying agent that gives rapid and compact sedimentation of must solids.
    • It helps to decrease oxidation by removing phenolic compounds and yellow shades from musts.
    • GreenFine® Must is a versatile alternative to casein and PVPP.
    • It decreases bitterness, green notes, and certain mushroom-type faults, thus preventing organoleptic spoilages.

Product Applications

Dissolve in 10 times its weight of warm water, then add into the tank during a pump over in order to obtain perfect homogenization. GreenFine® Must is easy to use, dissolves easily, and is recommended for flotation.

Dosage:

  • Flotation: 10 to 50 g/hL
  • Press juice treatment: 30 to 50 g/hL
  • Wine fining: 10 to 20 g/hL

Maximum dosage (OIV recommendation): 50 g/hL. Doses are provided as a guide. The optimal dose will be determined by a laboratory test or on the advice of your oenologist.

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