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.
