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CATALASI YP
Alternative protein-based complex clarifying aid for wines and musts
CATALASI YP comes from the idea of enhancing the clarifying effect of pea proteins, which, although reactive, sometimes require a booster in the most difficult cases to perform better in clarification: this is provided by EPLs.
Yeast Protein Extracts (EPL) possess flocculating properties useful for the clarification of musts and wines and are highly versatile as they can be used on red, white and rosé wines, as well as on their musts.
CATALASI YP is a modern complex clarifying agent, ideal for rapid, simple and highly effective clarification, combining clarity with greater protein stability in the treated wines.
CATALASI YP can be used in the clarification of musts to enhance their fruity notes, and in particular in red musts to stabilise the violet hues, which are often reduced by grape proteins that combine with the more violet pigments (it should be added after MPF or thermovinification, in any case, without the presence of skins).
