Egg albumin Fining Agents which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.

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Product Description

ABOUT OVOCLARYL
IDEAL USE: EGG ALBUMIN FINING AGENT WHICH IS PARTICULARLY ADAPTED FOR REDUCING AND HARMONISING EXCESS POLYPHENOLIC FRACTIONS IN RED WINES.
  • For red wines with a tannin structure that lacks balance and refinement at the finish, Ovoclarlyl rounds-off and refines the structure, while preserving the wine aromatic character and specificity.
  • For young red wines or those ready for bottling, Ovoclaryl
    enables unstable tannins to be eliminated and facilitates polyphenolic stability.
  • Clarification agent which contributes towards preparing wines for filtration.
DOSAGE RATE
  • 6-10g/hL, 4g of Ovoclaryl corresponds to 1g of fresh egg white.

Additional Information

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