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food / biotechnology / clarifiers / gelatine / ve-gel

VE-Gel

Vegetable protein 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.
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.
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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), yeast hulls, autolysates of yeast.

Packages

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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