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oenology / biotechnology / sparkling wine range: must pressing and preparation / must clarifiers / ve-gel

VE-Gel

Vegetable protein for the clarification of musts and wines

   
VE-Gel
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
After a two years' research, AEB Group created Ve-Gel, product based on vegetable and yeast proteins. The synergic action of these two compounds makes the product ideal for the clarification of musts and wines difficult to be clarified, above all in combination with inorganic clarifiers (Spindasol, Bentogran).
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VE Gel
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Vegetable proteins (pea proteins), inactivated yeast.

Packaging

1 kg net packs in cartons containing 15 kg. 20 kg net bags.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
VE-Gel
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AEB OENOLOGY BEER FOOD
ABN 78137349887
178A Wakaden Street,
Gri­ffith NSW 2680 (Australia)
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Tel: +61 1300 704 971
aeboceania@aeb-group.com
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