KalCasin

Specific acting milk protein reduces bitter substances

KalCasin forms large flakes immediately after addition to wine. These must be broken down into small particles by thorough stirring. The fining effect occurs during flocculation, immediately after addition.

At a glance:

Product	Based on pure milk protein components
Range of use	Wines
Goal	Effective tannin adsorption agent
Special features	Odours and off-flavours caused by high polyphenol contents are eliminated Selectively captures and removes bitter notes which can occur, particularly in the case of grapes subject to great mechanical stress Maillard reactions are suppressed if treated in time Reduces oxidised, brown pigments
Dosage	2 – 40 g / 100 L
Packaging unit	1 kg