Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

EPL

Yeast protein extract with a molecular mass and specific electrical charge that enables excellent flocculation with colloidal wine materials, making it ideal for product clarification and stabilisation.
Technical sheet
Safety data sheet
EPL is a yeast protein extract with a molecular mass and specific electrical charge that enables excellent flocculation with colloidal materials in the wine, making it ideal for clarification and product stabilisation. The proteins extracted from the yeast have a high concentration and a significant molecular weight (over 15 KDa), guaranteeing excellent performance in terms of clarification. Thanks to its composition, EPL not only clarifies, but also acts as a nutrient for the yeast, providing the essential components to optimise flavour production and ensure a complete and defect-free fermentation.

Yeast protein extract.

On white and rosé wine: 5 to 15 g/hl;
On red wine: 5 to 30 g/hl;
Preventive laboratory tests are recommended.
Maximum legal dose: 30 g/hl on must and white or rosé wine and 60 g/hl on red wine.

  1. Disperse EPL in a volume of water equal to 10 times its weight.
  2. Incorporate this solution into the mass of wine to be treated.
  3. Make a pumping over to homogenise the wine.

1 kg bag.
Store in a cool, dry place.

EPL is a yeast protein extract with a molecular mass and specific electrical charge that enables excellent flocculation with colloidal materials in the wine, making it ideal for clarification and product stabilisation. The proteins extracted from the yeast have a high concentration and a significant molecular weight (over 15 KDa), guaranteeing excellent performance in terms of clarification. Thanks to its composition, EPL not only clarifies, but also acts as a nutrient for the yeast, providing the essential components to optimise flavour production and ensure a complete and defect-free fermentation.

Yeast protein extract.

On white and rosé wine: 5 to 15 g/hl;
On red wine: 5 to 30 g/hl;
Preventive laboratory tests are recommended.
Maximum legal dose: 30 g/hl on must and white or rosé wine and 60 g/hl on red wine.

  1. Disperse EPL in a volume of water equal to 10 times its weight.
  2. Incorporate this solution into the mass of wine to be treated.
  3. Make a pumping over to homogenise the wine.

1 kg bag.
Store in a cool, dry place.

Use EPL in combination with:

DAP-L

during fermentation, to provide a complete amino acid picture

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Gela-L

during clarification, to optimise the clarification of wines

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