WINEGLASS

AEB Wineglass is positively charged, stabilized isinglass, which is a very pure form of the complex protein collagen. The positive charge supports the flocculation of yeast and other suspended solids and also forms complexes with negatively charged polyphenols that are responsible for astringency and harsh flavors. Wineglass is ideal for the removal of colloidal hazes and to reduce astringency and bitterness without affecting desirable esters or fruity aromas. It can assist with rapid settling of yeast to form compact lees and reduce the browning potential in young white and rose wines. It will aid in softening the palate and may also be used to improve filterability. Wineglass is a gentle yet effective clarifying agent for many different types of wine, best utilised as a finishing touch prior to bottling.