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Caseomaster 95

Clarifier obtained totally from milk, dried by homogenization and atomization.
Caseomaster 95 is a protein preparation obtained completely from milk and subjected to a drying process by homogenization and atomization. This product offers protein purity in excess of 95 percent and has been specially developed for use in enology, providing excellent results. Its extreme solubility makes it ideal for use in various oenological treatments, particularly to improve clarification speed and sediment compactness in wines. Main benefits of Caseomaster 95 include:

  • Preventive treatment against oxidation: Caseomaster 95 is effective in preventing oxidation of white musts, as it is able to remove oxidized polyphenolic fractions. This treatment helps preserve the freshness and aroma of white wines.
  • Decolorization and improvement of white wines: this product is able to remove brown color from white wines, bringing out greenish highlights and improving overall organoleptic qualities. It is particularly useful in maderized white wines.
  • Iron and copper reduction: Caseomaster 95 contributes significantly to the reduction of iron and copper levels in wines, which are known oxidation catalysts. This action helps preserve the stability and freshness of wines.
  • Antioxidant stabilization: it is particularly effective in antioxidant stabilization of wines that have undergone premature aging, without compromising any valuable characteristics acquired during the winemaking process.

Potassium caseinate with protein index greater than 95%.
Warning: contains allergens from milk protein.

60-150 g/hl on grape musts and juices
5-20 g/hl on normal wines
50-100 g/hl on maderized wines
Preliminary laboratory tests are recommended.

Stem the dose of Caseomaster 95 in 10 parts of water by shaking slowly.
Add the solution, thus obtained, to the mass to be treated in replacement, without producing foam.

10 kg bag.
Store in a cool, dry place, away from heat sources.

Caseomaster 95 is a protein preparation obtained completely from milk and subjected to a drying process by homogenization and atomization. This product offers protein purity in excess of 95 percent and has been specially developed for use in enology, providing excellent results. Its extreme solubility makes it ideal for use in various oenological treatments, particularly to improve clarification speed and sediment compactness in wines. Main benefits of Caseomaster 95 include:

  • Preventive treatment against oxidation: Caseomaster 95 is effective in preventing oxidation of white musts, as it is able to remove oxidized polyphenolic fractions. This treatment helps preserve the freshness and aroma of white wines.
  • Decolorization and improvement of white wines: this product is able to remove brown color from white wines, bringing out greenish highlights and improving overall organoleptic qualities. It is particularly useful in maderized white wines.
  • Iron and copper reduction: Caseomaster 95 contributes significantly to the reduction of iron and copper levels in wines, which are known oxidation catalysts. This action helps preserve the stability and freshness of wines.
  • Antioxidant stabilization: it is particularly effective in antioxidant stabilization of wines that have undergone premature aging, without compromising any valuable characteristics acquired during the winemaking process.

Potassium caseinate with protein index greater than 95%.
Warning: contains allergens from milk protein.

60-150 g/hl on grape musts and juices
5-20 g/hl on normal wines
50-100 g/hl on maderized wines
Preliminary laboratory tests are recommended.

Stem the dose of Caseomaster 95 in 10 parts of water by shaking slowly.
Add the solution, thus obtained, to the mass to be treated in replacement, without producing foam.

10 kg bag.
Store in a cool, dry place, away from heat sources.

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