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