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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.
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composition

Vegetable proteins, cellulose.

Packaging

1 kg net packs in cartons containing 15 kg. 20 kg net bags.
product
VEGA-GEL
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