CASEI PLUS

Casei_Plus

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CASEI PLUS or Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.

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Product Description

CASEI PLUS or Potassium caseinate developed for treatment of oxidation phenomena and maderization in musts and wines.

CASEI PLUS is obtained from fresh, skimmed and pasteurised milk.
It is presented in white powder form, with no odour or taste. Thanks to its considerable purity and high protein concentration, it is more active than ordinary soluble caseinates.
Its production method guarantees easy solubilisation and good wettability, facilitating preparation and its reaction with
wine or must.
The absence of potassium bicarbonate brings about no acid-base balance modification, and therefore no
chemical pH variation.
In the case of oxidised wines (browning), CASEI PLUS decolours the wine, contributing to colour refreshment while also
refining gustatory characteristics.
In the case of botrytised harvests, CASEI PLUS is recommended in the treatment of young white or rosé wines (and reds
in certain cases) to decrease the oxidized character.
CASEI PLUS is a clarification agent which contributes to preparing wine for filtration.
CASEI PLUS produces a decrease in the iron content in white wines.

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