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winemaking / biotechnology / sparkling wine range: must pressing and preparation / 2nd and 3rd fraction clarifiers / ve-gel

VE-GEL

Vegetable proteins for the clarification of musts and wines

  
VE-GEL
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
The latest years have seen an increasing demand towards alternative products to animal-based proteins for the clarification of musts and wines and to meet such needs AEB 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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VE GEL
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Vegetable proteins (pea proteins), inactivated yeast.

Packaging

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

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
VE-GEL
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