Polylact 10kg

Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.

POLYLACT® contributes to:

Improving and stabilising chromatic characteristics in white and rosé wines. Prevents risks of “pinking”.
Improves gustatory characteristics of wines by eliminating bitternness precursors and / or eliminating astringent compounds (red press wines).
Limits the risk of free SO2 binding.
The absence of bicarbonate favours the preservation of the acid-base balance of wines.
Dissolves easily while respecting acid-base balance (potassium caseinates).