Wine type

White

Rose

Certifications

Vegan

Vege+

Stabilized solution based on vegetable protein derived from potatoes and peas.
Vege+ is a stabilized solution based on vegetable protein derived from potatoes and peas. This product offers several characteristics and advantages in the field of wine clarification and stabilization:  

  • High colloidal stability: the potato protein contained in Vege+ has a high zeta potential, which contributes to the stability of the colloids present in the wine. This stability is superior to that offered by other plant proteins or gelatins of animal origin. In practice, this means that the product helps to keep the wine clear and prevent the formation of unwanted precipitates.
  • Reduction of oxidized compounds: the pea protein present in Vege+ reduces the content of oxidized and oxidizable phenolic compounds in white musts and white and rosé wines.
  • Efficiency and speed: compared to other proteins or jellies, Vege+ works more efficiently and quickly. It begins to eliminate the oxidized and oxidizable polyphenolic components already during the clarification phase. This rapid action reduces the time needed to obtain a clear and stable wine.
  • Alternative to animal jellies: Vege+ is a valid alternative to jellies of animal origin, making winemaking processes more compatible with vegetarian and vegan choices.
  • Ease of use: Being a liquid formulation, Vege+ is ready to use without requiring additional preparation time or agitation. This simplifies the wine clarification process and reduces treatment times.

Potato and pea protein stabilized in aqueous solution.

In discontinuous flotation: 25-100 g/hl
White and rosé wines:

  • Clarification: 25-80 g/hl
  • Oxidized whites: 50-120 g/hl

Red wines

  • Astringency reduction: 20-100 g/hl

Shake the package moderately.
Vege+ can be added to the must before or during fermentation, or to the wine during clarification.

25 kg canister.
Store in a cool place, away from light and heat sources.

Vege+ is a stabilized solution based on vegetable protein derived from potatoes and peas. This product offers several characteristics and advantages in the field of wine clarification and stabilization:  

  • High colloidal stability: the potato protein contained in Vege+ has a high zeta potential, which contributes to the stability of the colloids present in the wine. This stability is superior to that offered by other plant proteins or gelatins of animal origin. In practice, this means that the product helps to keep the wine clear and prevent the formation of unwanted precipitates.
  • Reduction of oxidized compounds: the pea protein present in Vege+ reduces the content of oxidized and oxidizable phenolic compounds in white musts and white and rosé wines.
  • Efficiency and speed: compared to other proteins or jellies, Vege+ works more efficiently and quickly. It begins to eliminate the oxidized and oxidizable polyphenolic components already during the clarification phase. This rapid action reduces the time needed to obtain a clear and stable wine.
  • Alternative to animal jellies: Vege+ is a valid alternative to jellies of animal origin, making winemaking processes more compatible with vegetarian and vegan choices.
  • Ease of use: Being a liquid formulation, Vege+ is ready to use without requiring additional preparation time or agitation. This simplifies the wine clarification process and reduces treatment times.

Potato and pea protein stabilized in aqueous solution.

In discontinuous flotation: 25-100 g/hl
White and rosé wines:

  • Clarification: 25-80 g/hl
  • Oxidized whites: 50-120 g/hl

Red wines

  • Astringency reduction: 20-100 g/hl

Shake the package moderately.
Vege+ can be added to the must before or during fermentation, or to the wine during clarification.

25 kg canister.
Store in a cool place, away from light and heat sources.

Use Vege+ with:

for excellent protein clarification and stabilization

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