RETINEX 5
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 wines. Dissolve in water at a temperature of 60°C, with a 1:25 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 non-conductometric analysis of the wine tartaric stability makes it possible to determine the exact dose to be used. White wines are easily filtered after 3 days from the addition, red wines require 30 days. It can be added also one hour before bottling.
Shelf Life
Details:
> Store in a cool, dry place away from light
> Shelf life of a sealed package: 3 years.
Technical Specifications
> Recommended for both white and red wines
> Guarantees wine stability for several years
> Studied for wines with a medium-short shelf life
> Enhances mouthfeel and roundness
> Specific for bulk wines.
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
