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Ovogold

Organic clarifier of a protein nature that is used mainly in wines from over-pressurized macerations or vinification of grapes rich in tannic polyphenols or stored for long periods in barrels.
Ovogold is an organic clarifier used in enology. It is a globular protein with a tertiary structure, available as a fine powder ranging in color from light yellow to white. Although it is not completely soluble in water, it can be made soluble in salt water.

The production process of Ovogold includes acidification with acetic acid, concentration under vacuum and drying at low temperature.

Ovogold is mainly used in wines that have undergone prolonged maceration or that come from grapes rich in tannic polyphenols. Its primary role is to interact with the polyphenolic and anthocyanin substances in the wine. In this process, Ovogold helps remove the fraction of oxidized coloring matter that could precipitate later in the bottle.

Ovogold acts highly selectively on astringent tannins, helping to reduce bitterness and improving wine structure. This makes it particularly suitable for improving the quality of wines that, due to an abundance of polyphenols, might otherwise be excessively astringent or bitter. Its selective action allows clarification results without compromising the structure of the wine, helping to produce more balanced and palatable wines.

Pure egg albumin: protein> 88%
Moisture: 5-6%
pH: 6.50-6.70
Warning: contains allergens (protein derived from egg).

5-15 g/hl in barrel-aged wines
20-40 g/hl in very tannic wines
Preliminary laboratory tests are recommended.

Dissolve the necessary dose of Ovogold in cold (and possibly salted, adding a few grams of sodium carbonate) water in the ratio of 1:10, and let it stand for about 4 hours. Add it immediately but slowly to the mass to be treated during reassembly.
In case of mixed clarifications, always add Ovogold after adding the other clarifiers to be used (silica gel, bentonite, tannins).

1 kg bag.
Store in a cool, dry place, away from heat sources.
Ovogold should be used within 24 hours of its rehydration and resting phase.

Ovogold is an organic clarifier used in enology. It is a globular protein with a tertiary structure, available as a fine powder ranging in color from light yellow to white. Although it is not completely soluble in water, it can be made soluble in salt water.

The production process of Ovogold includes acidification with acetic acid, concentration under vacuum and drying at low temperature.

Ovogold is mainly used in wines that have undergone prolonged maceration or that come from grapes rich in tannic polyphenols. Its primary role is to interact with the polyphenolic and anthocyanin substances in the wine. In this process, Ovogold helps remove the fraction of oxidized coloring matter that could precipitate later in the bottle.

Ovogold acts highly selectively on astringent tannins, helping to reduce bitterness and improving wine structure. This makes it particularly suitable for improving the quality of wines that, due to an abundance of polyphenols, might otherwise be excessively astringent or bitter. Its selective action allows clarification results without compromising the structure of the wine, helping to produce more balanced and palatable wines.

Pure egg albumin: protein> 88%
Moisture: 5-6%
pH: 6.50-6.70
Warning: contains allergens (protein derived from egg).

5-15 g/hl in barrel-aged wines
20-40 g/hl in very tannic wines
Preliminary laboratory tests are recommended.

Dissolve the necessary dose of Ovogold in cold (and possibly salted, adding a few grams of sodium carbonate) water in the ratio of 1:10, and let it stand for about 4 hours. Add it immediately but slowly to the mass to be treated during reassembly.
In case of mixed clarifications, always add Ovogold after adding the other clarifiers to be used (silica gel, bentonite, tannins).

1 kg bag.
Store in a cool, dry place, away from heat sources.
Ovogold should be used within 24 hours of its rehydration and resting phase.

Consider these alternatives as well:

Effect of some clarifiers in tannin precipitation

Gela-L Flott interacts with tannins, resulting in the formation of a negatively charged complex, which can effectively remove them from solution.

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