VEGA-GEL

Vegetable proteins for the clarification of musts, wines

The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

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.