WINE CLARIFICATION AND PROTEIN ADSORPTION
Clarification early after finished fermentation is an important step to assure wine uniformity, purity and stability and to prevent wine defects.
Moreover, it considerably improves the subsequent filtration and reduces expenses. In addition, already during clarification, selected treatment agent combinations create a certain balance positively affecting sensory evaluation. In red wine making, protein reduction plays rather a minor role, compared to white wine. For this we offer the following: