Catalasi is a complex preparation composed by different clarifying agents, properly dosed to be used in the clarification of white, rosé and red wines.
In particular it prevents or eliminates oxidative processes such as the browning of white wines and the presence of an orange color in rosé wines. In red wines it eliminates yellow tonalities.
Catalasi acts by interrupting the degenerative catalytic process responsible for strong oxidation phenomena displaying a disharmonic increase in color, the disappearance of characteristic smells and the presence of gustative sensations referable to maderization; all these processes are generally caused by the action of oxygen on polyphenols.
This specific clarifier selectively reduces the concentration of polymerized and oxidized polyphenolic components, restoring the original color and taste.
The active principles building the fundamental structure of Catalasi display a synergic action able to give wines the highest degree of prevention, protection and care.
The potassium caseinate present in Catalasi adsorbs modified polyphenols, while the action of the anti-oxidative molecules reveals immediately, as in the case of ascorbic acid, or during time, through the action of SO2, granting an overall improvement in wine quality.