Klareringsmiddel – BENTOSTAB POUDRE – aktiveret natrium-bentonit – 1 kg- anvendes på most og vin under fermentering – IOC, Epernay, Frankring.
300,00 DKK
In StockIOC “Bentostab Poudre” og IOC “Bentostab Granules”, og to professionelle klareringsmidler med proteinbindende egenskaber anvendt på hvidvin og rosévin, samt til klarering af druemost før fermentering.
“BentoStab Poudre” produktet er aktiveret renset Natrium-bentonit til klarering og proteinfældning især anvendt til hvidvin og rosevin. Bør IKKE anvendes i forbindelse med fremstilling af grindvine til mousserende vin og cider, da proteiner indgår i bobledannelsen. Pulverformet giver en højere grad af klareringseffektivitet.
“BentoStab Granula” produktet er aktiveret renset Calcium-bentonit til klarering og proteinfældning til most og vin., samt til klarering af frugtvine, cider, hvidvine og Rosevine. Granulatformen gør at der sker en hurtigere bundfælding
Beskrivelse
BENTOSTABTM POUDRE
CLARIFICATION – FINING OF MUSTS
Activated sodium bentonite, deproteinising (hydrated alumina silicates belonging to the montmorillonite group)
ŒNOLOGICAL APPLICATIONS
During winemaking on white or rose grape juice (during alcoholic fermentation), BENTOSTAB-TM POUDRE helps clarification and proteins precipitation.
On white wines, used as a fining agent, BENTOSTABTM POUDRE allows the stabilisation of wine against proteic casse.
The smoothness of montmorillonites particules of BENTOSTABTM POUDRE allows an optimal capacity to exhand in water and a grreat performance for colloids adsorption.
BENTOSTABTM POUDRE ensures proteic stability and will increase ability of wine for cold stabilisation. INSTRUCTIONS FOR USE
Add BENTOSTABTM POUDRE to 10 times its weight in water, stirring vigorously to avoid lumps. Leave the suspension to hydrate for 6 to 24 hours, stirring every 6 hours.
Shake vigorously to obtain a homogeneous preparation before incorporating into the tank using a bonding connector or by stirring to homogenise it. The use of hot water (50°C) is recommended to optimise optimise rehydration.
DOSE RATE
• On must: 30 to 100 g/hL • On wine: 10 to 70 g/hL
The dosage should be based on the protein instability of the wines, refer to the protein stability tests carried out in the laboratory.
PACKAGING AND STORAGE
• 1 kg, 5 kg, 25 kg bags.
Store in a dry, well-ventilated, odour-free room at a temperature of between 5 and 25°C. Once dissolved, the preparation must be used quickly.
FT BENTOSTAB (EN) FT BENTOSTAB GRANULES (EN) FT BENTOSTAB POUDRE (EN)