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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