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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. Thanks to its reactivity, Vega-Gel can be successfully used during the flotation, alone or combined with bentonite or decolorizing carbon. Vega-Gel has a scarce reactivity towards the colouring matter and can be utilized with red and rose wines with no loss of the stable colour.
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composition

Vegetable proteins, cellulose.

Packages

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

Documentation

Safety data sheet: contact sds@aeb-group.com
product
VEGA-GEL
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