Polylact Oxidation Treatment - 100g to 1kg

POLYLACT® is a preparation associating PVPP and potassium caseinate on cellulose support that efficiently contributes to the adsorption of oxidised and oxidisable phenolic compounds while preserving the organoleptic potential of wines. The basic caseinate composition allows quick dissolution insuring a synergetic effect with PVPP. The absence of bicarbonate favours the preservation of the acid-base balance of wines. Specifically intended for preventive or curative treatment of musts and wines, white or rosé, with regard to oxidation likely to alter the colour and organoleptic qualities. DOSAGE On musts: • Sound harvest: 20-40 g/hL (200-400 ppm) • Spoiled harvest: 40-100 g/hL (400-1000 ppm) On wines: 15-90 g/hL (150 to 900 ppm) Maximum legal dose (EU): 570 g/hL. IMPLEMENTATION Dissolve POLYLACT® in 10 times its weight in water while maintaining an energetic agitation. It is recommended to let the solution swell one hour before use. The preparation can be incorporated before or during fermentation settling. The POLYLACT® solution must be used within the same day of preparation.