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Silisol

Electronegatively charged colloidal solution. Suitable for clarification of musts, wines, fruit juices, concentrated musts, muted musts.
Silisol is a colloidal solution composed mainly of silicon dioxide and hydroxylated on the outer surface of its molecules. This product is designed for the clarification of musts, wines, fruit juices, concentrated musts and muted musts. It has some specific properties that make it useful in winemaking and fruit product processing. Following are some of the benefits and advantages in using Silisol:

  • Clarifying musts and wines: Silisol is effective in clarifying musts and wines, helping to remove suspended particles and make the liquid clearer.
  • Coagulation and flocculation: when Silisol is used in combination with Gela-L, it helps to form compact, heavy clots through the process of mutual flocculation. These clots precipitate, dragging other suspended particles and turbidity with them, which leads to effective clarification of the treated must or wine.
  • Elimination of indigenous yeasts: in the case of musts, Silisol can eliminate indigenous yeasts, which can be useful for must stabilization.
  • Preventive action on polyphenols: Silisol also has a preventive effect on polyphenols, helping to preserve the organoleptic characteristics of the treated must or wine.
  • Increased colloidal stability: when used during a protein clarification, Silisol can greatly increase the colloidal stability of wine, which is important for its clarity and filterability.

30% silicon dioxide solution (29.9 – 31.5%).
pH: 9.6-10.4

40-100 g/hl on musts and wines
60-90 g/hl on fruit juices.

Any dose of Gela-L 50 that follows should correspond to about 1/5 of the dosage of Silisol.
However, preliminary laboratory tests are recommended, especially if mixed clarification is to be carried out, so that the exact dosage to be used can be determined.

1 kg bottle, 5, 10 and 25 kg canister, 1200 kg BIG.
Store in a cool and dry place.

Silisol is a colloidal solution composed mainly of silicon dioxide and hydroxylated on the outer surface of its molecules. This product is designed for the clarification of musts, wines, fruit juices, concentrated musts and muted musts. It has some specific properties that make it useful in winemaking and fruit product processing. Following are some of the benefits and advantages in using Silisol:

  • Clarifying musts and wines: Silisol is effective in clarifying musts and wines, helping to remove suspended particles and make the liquid clearer.
  • Coagulation and flocculation: when Silisol is used in combination with Gela-L, it helps to form compact, heavy clots through the process of mutual flocculation. These clots precipitate, dragging other suspended particles and turbidity with them, which leads to effective clarification of the treated must or wine.
  • Elimination of indigenous yeasts: in the case of musts, Silisol can eliminate indigenous yeasts, which can be useful for must stabilization.
  • Preventive action on polyphenols: Silisol also has a preventive effect on polyphenols, helping to preserve the organoleptic characteristics of the treated must or wine.
  • Increased colloidal stability: when used during a protein clarification, Silisol can greatly increase the colloidal stability of wine, which is important for its clarity and filterability.

30% silicon dioxide solution (29.9 – 31.5%).
pH: 9.6-10.4

40-100 g/hl on musts and wines
60-90 g/hl on fruit juices.

Any dose of Gela-L 50 that follows should correspond to about 1/5 of the dosage of Silisol.
However, preliminary laboratory tests are recommended, especially if mixed clarification is to be carried out, so that the exact dosage to be used can be determined.

1 kg bottle, 5, 10 and 25 kg canister, 1200 kg BIG.
Store in a cool and dry place.

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