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Lactocel

Highly effective wine-making aid and clarifying-stabilizing agent, active for both musts and wines.
Lactocel is an adjuvant in winemaking that plays an important role in clarifying and stabilizing musts and wines, and is particularly effective in very hot weather harvest situations. Here are some of its main benefits and actions:

  • Removal of fatty acids and their esters: the presence of cellulose in Lactocel allows it to remove medium-chain fatty acids and their esters, which can be responsible for fermentation arrests. This is especially important to ensure complete and smooth fermentation.
  • Removal of leucocyanins and catechins: the casein in Lactocel contributes to the partial removal of leucocyanins and catechins, which can affect the color and aroma of wines. This process can result in clearer wines with greenish highlights and an improved flavor profile.
  • Iron and copper absorption: Lactocel has the ability to absorb significant amounts of iron and copper, which are catalysts for oxidation and can cause instability in polyphenols. This helps to preserve wine stability and prevent unwanted oxidation.
  • Selective deodorization and decolorization: Lactocel acts on the removal of abnormal oxidized and maderized odors, helping to improve the aromatic quality of wine. At the same time, it preserves natural aromas and scents, promoting greater sensory stability in treated products.

Potassium caseinate
Sodium-activated bentonite
Adsorbent cellulose

40-150 g/hl for musts and wines.
Preliminary tests are recommended.

Lactocel should be dispersed in cold or room temperature water at a ratio of 1:10 with vigorous stirring until a homogeneous suspension is obtained.
Allow to stand for a few hours, stir again and add to the mass to be treated when reassembling.

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

Lactocel is an adjuvant in winemaking that plays an important role in clarifying and stabilizing musts and wines, and is particularly effective in very hot weather harvest situations. Here are some of its main benefits and actions:

  • Removal of fatty acids and their esters: the presence of cellulose in Lactocel allows it to remove medium-chain fatty acids and their esters, which can be responsible for fermentation arrests. This is especially important to ensure complete and smooth fermentation.
  • Removal of leucocyanins and catechins: the casein in Lactocel contributes to the partial removal of leucocyanins and catechins, which can affect the color and aroma of wines. This process can result in clearer wines with greenish highlights and an improved flavor profile.
  • Iron and copper absorption: Lactocel has the ability to absorb significant amounts of iron and copper, which are catalysts for oxidation and can cause instability in polyphenols. This helps to preserve wine stability and prevent unwanted oxidation.
  • Selective deodorization and decolorization: Lactocel acts on the removal of abnormal oxidized and maderized odors, helping to improve the aromatic quality of wine. At the same time, it preserves natural aromas and scents, promoting greater sensory stability in treated products.

Potassium caseinate
Sodium-activated bentonite
Adsorbent cellulose

40-150 g/hl for musts and wines.
Preliminary tests are recommended.

Lactocel should be dispersed in cold or room temperature water at a ratio of 1:10 with vigorous stirring until a homogeneous suspension is obtained.
Allow to stand for a few hours, stir again and add to the mass to be treated when reassembling.

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

If you prefer something different, try also:

to prevent oxidative phenomena and avoid the catalytic action of metals

for a plant-based alternative to classic clarification

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