VEGA-GEL
Vegetable proteins for the clarification of musts, wines
In the static decanting of grape musts, Vega-Gel enables not only to achieve better technological results, but even a higher clarity degree. The clarity degree is higher than the one obtained with common vegetable proteins, the deposit is more compact and the clarification is arried out in times significantly lower.
product
VEGA-GEL
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