Stabilisation of proteins in juice and wine prevents haze and crystalline deposits in the final product.
> Protein instability prevention
> Fast-settling bentonites with high compaction and cross-flow compatibility
Webinar focusing on wine post-harvest stabilization, including microbial, protein, tartrate, color, and aromatic stability.> More
In order to remove heat unstable proteins from wine, the addition of bentonite, a clay, … > More
Many buying considerations these days are based on price. There is nothing wrong with this … > More