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Laffort Polylact (10kg)

Item No. POLYLACT10
Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation. POLYLACT™ contributes to: • Improving and stabilizing chromatic characteristics in white and rosé wines. Prevents risks of "pinking". • Improves sensory characteristics of wines by
Price $683
Per Each
Excl. Tax
Each

Description

Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.

POLYLACTâ„¢ contributes to:

• Improving and stabilizing chromatic characteristics in white and rosé wines. Prevents risks of "pinking".

• Improves sensory characteristics of wines by eliminating bitternness precursors and / or eliminating astringent compounds (red press wines).

• Limits the risk of free SO2 binding.

• Dissolves easily while respecting acid-base balance (potassium caseinates).

DOSAGE:

•On musts: - Sound harvest: 20 - 40 g/hL (200-400 ppm). - Spoiled harvest: 40 - 100 g/hL (400-1000 ppm).

•On wines: 15 - 90 g/hL (150 to 900 ppm).

Maximum legal dose (EU): 260 g/hL. Substance from cow’s milk presenting a potential allergenicity. The use of this product may cause an «allergen» labeling.

Specifications

Brand
Laffort

Laffort Polylact (10kg)

Item No. POLYLACT10
Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation. POLYLACT™ contributes to: • Improving and stabilizing chromatic characteristics in white and rosé wines. Prevents risks of "pinking". • Improves sensory characteristics of wines by
Price $683
Per Each
Excl. Tax
Each

Description

Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.

POLYLACTâ„¢ contributes to:

• Improving and stabilizing chromatic characteristics in white and rosé wines. Prevents risks of "pinking".

• Improves sensory characteristics of wines by eliminating bitternness precursors and / or eliminating astringent compounds (red press wines).

• Limits the risk of free SO2 binding.

• Dissolves easily while respecting acid-base balance (potassium caseinates).

DOSAGE:

•On musts: - Sound harvest: 20 - 40 g/hL (200-400 ppm). - Spoiled harvest: 40 - 100 g/hL (400-1000 ppm).

•On wines: 15 - 90 g/hL (150 to 900 ppm).

Maximum legal dose (EU): 260 g/hL. Substance from cow’s milk presenting a potential allergenicity. The use of this product may cause an «allergen» labeling.

Specifications

Brand
Laffort