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.
- 6-10g/hL, 4g of Ovoclaryl corresponds to 1g of fresh egg white.