- Prevents undesirable color changes in white, rosé, and red wines
- Reduces high phenolic content to diminish color in varietals like Pinot Grigio
- Enhances and cleans up original aromas while reducing oxidized components
- Contains Ascorbic Acid and SO2 for optimized antioxidant and microbial control
Thanks to its high content in K-Caseinate, Catalasi can be used to successfully eliminate or prevent darkening of white wines, the occurrence of “brick” hues in rosé, and yellow hues in red wines. Also, it will substantially diminish the color in Pinot Grigio and other white varietals characterized by high phenolics. Catalasi will highlight the original aromas and color, reducing the level of polyphenols and polymerized, oxidized components.
Added to fermentation it will promote the development of a ore clean and complex bouquet. It contains 4% Ascorbic, a strong antioxidant that can quickly reduce oxygen. This reaction is known to produce a strong oxidant, H2O2, and because of that, winemakers are afraid to use it. However, the oxidative species produced by the reaction between oxygen and ascorbic acid will react quickly with SO2. For this reason, the SO2 present in Catalasi, other than controlling the microbial environment, will optimize the efficiency of this product as an antioxidant.
Composition
Activated bentonite, potassium caseinate, potassium metabisulfite, swine soluble gelatin, ascorbic acid.
Dosage
From 15 to 100 g/hL.
For every 10 g/hL of Catalasi addition, there is an increase of 6,24 mg/L of SO2 in the wine.
Use
Dissolve the dose of Catalasi in about 5 parts of cold water, wait 15 minutes and mix. Wait at least 20 minutes before use and add quickly to mass with maximum turbulence.