Wine type

White

Rose

Lactopoly

Compound clarifier that performs a multifunctional action on must and wine. It enhances the bouquet and improves the organoleptic and chromatic characteristics of white and rosé wines.
Lactopoly is an enological clarifier that performs a number of important functions in the treatment of musts and wines. Here are the main advantages and actions of Lactopoly:

  • Improvement of organoleptic characteristics: Lactopoly helps improve the sensory characteristics of white and rosé wines. This can include improved aroma, more balanced taste and overall finesse.
  • Astringency reduction and bouquet enhancement: the action of Lactopoly includes reducing astringency in wines, which can make wines softer and more palatable. In addition, it can enhance the aromatic bouquet of wines, emphasizing their aromas and flavors.
  • Action on phenolic compounds: Lactopoly acts on all phenolic compounds present in must and wine. This includes preventive and curative action against browning of white and rosé wines, helping to preserve their color and clarity.
  • Improvement of protein stability: Lactopoly helps to improve the stability of proteins in wine. This is important in preventing the formation of unwanted deposits and ensuring wine clarity.
  • Reduction in colloid and suspended particle content: Lactopoly helps reduce the content of colloids and suspended particles in wines, contributing to their clarification and removal of unwanted impurities.
  • Improvement of color characteristics: Lactopoly can positively influence the color characteristics of white and rosé wines, helping to maintain their natural color and brightness.

Ultra-pure potassium caseinate
Bentonite sodium-activated powder
PVPP
Ultra-pure cellulose with high adsorbent power

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

Lactopoly should be dispersed cold or at room temperature at a ratio of 1:10, with vigorous stirring, until a homogeneous suspension is obtained. Allow the solution to stand and swell for several hours. Stir again and add to the mass to be treated when reassembling and without producing foam.
Lactopoly can be added at any time during winemaking.

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

Lactopoly is an enological clarifier that performs a number of important functions in the treatment of musts and wines. Here are the main advantages and actions of Lactopoly:

  • Improvement of organoleptic characteristics: Lactopoly helps improve the sensory characteristics of white and rosé wines. This can include improved aroma, more balanced taste and overall finesse.
  • Astringency reduction and bouquet enhancement: the action of Lactopoly includes reducing astringency in wines, which can make wines softer and more palatable. In addition, it can enhance the aromatic bouquet of wines, emphasizing their aromas and flavors.
  • Action on phenolic compounds: Lactopoly acts on all phenolic compounds present in must and wine. This includes preventive and curative action against browning of white and rosé wines, helping to preserve their color and clarity.
  • Improvement of protein stability: Lactopoly helps to improve the stability of proteins in wine. This is important in preventing the formation of unwanted deposits and ensuring wine clarity.
  • Reduction in colloid and suspended particle content: Lactopoly helps reduce the content of colloids and suspended particles in wines, contributing to their clarification and removal of unwanted impurities.
  • Improvement of color characteristics: Lactopoly can positively influence the color characteristics of white and rosé wines, helping to maintain their natural color and brightness.

Ultra-pure potassium caseinate
Bentonite sodium-activated powder
PVPP
Ultra-pure cellulose with high adsorbent power

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

Lactopoly should be dispersed cold or at room temperature at a ratio of 1:10, with vigorous stirring, until a homogeneous suspension is obtained. Allow the solution to stand and swell for several hours. Stir again and add to the mass to be treated when reassembling and without producing foam.
Lactopoly can be added at any time during winemaking.

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

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