For preventive removal of phenolic acids and decreasing negative aroma compounds in rosé.
Continuing research and experimentation on fining with different raw materials and their effects on the oxidizable compounds, LAFFORT® has developed a formulation of PVPP and potato protein, especially for Rosé winemaking. The synergy between the two components reduces the phenolic acids and thus preserves wine color. The potato protein has a particularly noticeable effect on removing the yellow component of the color.
Blend of vegetal protein and PVPP.
– For preventive removal of phenolic acids and decreasing negative aroma compounds in rosé.
Dosage: 300 to 500 ppm.
Packaging: 1kg or 10kg bags