RETINEX
Stabilizer for tartaric precipitation.
Composition: Mix of polysaccharides, mannoproteins and cellulose ethyl ether.
Product for professional use in oenology – Reg. CE n.606/2009
Applications
This product is to be used for protein-stabilized wine. Dissolve in water at a temperature of 60 °C, with a 1:35 proportion, and let it rehydrate for 2 hours. Then dilute in more wine, in a 1:3 proportion and add it to the mass through racking.
Suggested doses: 5 to 10 g/hl for white wines, 10 to 20 g/hl for red wines.
A chemical and/or conductometric analysis of the wine tartaric stability makes it possible to determine the exact dose to be used. White wines are easily filtered after 4 days from the addition, red wines require 10 days.
Shelf Life
Details:
> Store in a cool and dry place, avoid direct light
> Shelf-life of the sealed package: 3 years.
Technical Specifications
> Recommended for both white and red wines
> Guarantees wine stability for several years.
Packages
Specifics
1 kg BAG
5 kg BAG
25 kg BAG
No GMOs in compliance with EC Reg. No. 1829/2003 and
EC Reg. No. 1830/2003
No Allergens in compliance with Reg. EC No. 1169/2011
