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VE-Gel

Vegetable protein for the clarification of musts and wines

 
After a two years' research, AEB Group created Ve-Gel, product based on vegetable and yeast proteins. The synergic action of these two compounds makes the product ideal for the clarification of musts and wines difficult to be clarified, above all in combination with inorganic clarifiers (Spindasol, Bentogran).
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composition

Vegetable proteins (pea proteins), inactivated yeast.

Packaging

1 kg net packs in cartons containing 15 kg. 20 kg net bags.

product
VE-Gel
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