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winemaking / biotechnology / clarifiers / complex / clarouge

CLAROUGE

Complex clarifier based on egg albumin, ideal for the clarification of red wines

CLAROUGE
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Clarouge is a complex clarifier based mainly on egg albumin, that has been especially formulated for the clarification of red wines. It simultaneously highlights the organoleptic characteristics of wines and renders them particularly soft to the palate. The treatment with Clarouge is particularly indicated for the early sale of nouveax or young wines, for wines that have undergone an excessive maceration, for cultivars that are naturally rich in tannic polyphenols, or when the maturation period of a wine originally destined for longer aging must be brought forward.
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CLAROUGE
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Egg albumin, activated bentonite, silica gel, food gelatin (swine).

Packages

1 kg net packs in cartons containing 15 kg. 10 kg net bags.

Documentation

Technical data sheet download
Safety data sheet download
product
CLAROUGE
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