VE-Gel

After a two years' research, 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). In the static settling of grape musts, Ve-Gel enables to obtain more favourable parameters. The clarification degree is higher than the one obtained with common vegetable proteins, the deposit is more compact and the clarification is carried out in a sensibly lower time.