CLAROUGE

CLAROUGE is a complex clarifier based mainly on egg albumin, that has been especially formulated for the clarification of red wines. It simultaneously highlights the organoleptic characteristics of wines and renders them particularly soft to the palate. The treatment with CLAROUGE is particularly indicated for the early sale of nouveax or young wines, for wines that have undergone an excessive maceration, for cultivars that are naturally rich in tannic polyphenols, or when the maturation period of a wine originally destined for longer aging must be brought forward. CLAROUGE enables to achieve, with just one treatment, an effective clarification and also a perfect stabilization of the colouring matter in red wines. In fact, it combines with the polyphenolicanthocyaninic substances of wine and selectively eliminates the colloidal or oxidized fractions that would precipitate later.