Greenfine X-Press
GreenFine® X-PRESS is a formulation created for the effective clarification of white and rosé musts. It enables preventive and curative treatment of oxidation and off-flavours (greenness, mouldy). It gives fast sedimentation and very good compaction of must grape solids/lees.
Technical Specifications
PHYSICAL
- Appearance & colour: Beige powder
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
CHEMICAL
- Loss on desiccation: < 12%
LIMITS
- Chrome: < 10 mg/kg
- Copper: < 35 mg/kg
- Zinc: < 50 mg/kg
- Lead: < 5 mg/kg
- Iron: < 280 mg/kg
Features and Benefits
- Formulation: Mix of pea protein (Pisium sativum), Polyvinylpolypyrolidone (E1202), calcium bentonite, and chitin-glucan.
- Enological benefits:
- GreenFine® X-PRESS is used for cold clarification or flottation. It stabilizes and improves the organoleptic properties of white, rosé, or thermo-treated red musts.
- Pea protein and PVPP are very effective at removing certain phenolic compounds. Their combination in GreenFine® X-PRESS provides complete activity for the removal of oxidized (DO420) and oxidizable (DO320) phenolic compounds.
- It decreases bitterness and off-flavors (moldy/green notes), optimizing the potential for aroma production and conservation in the wine.
- GreenFine® X-PRESS promotes fast sedimentation and good compaction of must solids and lees.
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® X-PRESS is a clarification agent for static treatment or flotation.
Dosage: 15 to 100 g/hL. We recommend running bench trials to set the appropriate dose.
Maximum dosage rate (OIV recommendation): 100 g/hL.
