VEGEMUST (1 Kg)
Description
VEGEMUST (1 Kg)
Clarification agent based on vegetable proteins (patatins and pea).
Suitable for the preparation of products intended for direct human consumption, in the scope of regulated use in oenology. Complies with Commission Regulation (EU) 2019/934.
Specific characteristics and oenological properties
VEGEMUST® is a specific combination of pure vegetable proteins with a high flocculation capacity, suitable for static cold settling and fining in fermentation of white and rosé wines.
- High Zêta potential, synergistic effect of the proteins.
- Promotes elimination of oxidised/oxidisable phenolic compounds.
- The presence of patatin helps to reduce the risk of wine oxidation at an early stage, by lowering the concentration of oxidised or oxidisable phenolic compounds in the must.
Physical characteristics
- Appearance: powder
- Colour: grey beige
Chemical analysis
- Humidity (%): <12
- Ash (%): < 8
- Arsenic (ppm): < 3
- Cadmium (ppm): < 1
- Chromium (ppm): <10
- Copper (ppm): < 35
- Iron (ppm): < 300
- Mercury (ppm): < 1
- Lead (ppm): < 5
- Zinc (ppm): < 150
Protocol for use
Dose
- White and rosé musts: 10 - 40 g/hL.
- Wine: 5 - 20 g/hL.
The dose recommendations are variable depending on the grape variety, the characteristics of the wine and the desired profile. Tests before addition will help to determine the correct and sufficient dose.
- EU regulations: Maximum dose: 50 g/hL.
Addition
- Rehydrate VEGEMUST® in ten times its weight of water (1 kg for 10 Litres) before incorporation.
- Stir moderately to avoid foam formation.
- The solution should be used on the day of preparation. Never prepare the solution directly in wine, as this would cause direct flocculation with wine compounds.
- After adding the product, pumping over is necessary to ensure thorough mixing.
Storage recommendation
- Store off the ground in the original unopened packaging at a moderate temperature in a dry area not liable to impart odours.
- Optimal date of use: 3 years.
Packaging
- 1 kg bag
