Ovogold

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.