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Vege Ps

Pea-based vegetable protein extract with high Zeta potential, used to improve clarity and stability of musts and wines.
Vege Ps is a plant protein extract with clarifying properties and is used in the wine industry to improve the clarity and stability of musts and wines. Here are some of the main characteristics and actions of Vege Ps:

  • Plant protein extract: Vege Ps is a plant protein product. This makes it suitable for use in vegetarian or vegan environments and is an alternative choice to animal proteins traditionally used in winemaking.
  • High protein concentration: Vege Ps has a high protein concentration, making it effective in clarifying musts and wines.
  • High Zeta potential: Zeta potential is a measure of the electrical charge on the surface of suspended particles. A high Zeta potential indicates greater repulsion between particles, preventing them from aggregating and causing turbidity. Vege Ps has a high Zeta potential, which contributes to its ability to stabilize wine and prevent turbidity formation.
  • Fast compaction time: Vege Ps has the ability to compact rapidly, which means it can act effectively in removing unwanted components from musts or wines in a relatively short time.
  • Removal of oxidized polyphenolic components: Vege Ps is effective in removing oxidized polyphenolic components that can cause organoleptic defects in wines.
  • Reduction of astringency and tannins in red wines: in red wines, Vege Ps has the ability to reduce astringency and the presence of tannins, contributing to more balanced and palatable wines.

Vegetable pea protein powder.

10-30 g/hl.
Laboratory testing is recommended to determine the correct dose.

Rehydrate the product at a ratio of 1:10 and pour it into the mass to be treated by metering pump or venturi tube.

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

Vege Ps is a plant protein extract with clarifying properties and is used in the wine industry to improve the clarity and stability of musts and wines. Here are some of the main characteristics and actions of Vege Ps:

  • Plant protein extract: Vege Ps is a plant protein product. This makes it suitable for use in vegetarian or vegan environments and is an alternative choice to animal proteins traditionally used in winemaking.
  • High protein concentration: Vege Ps has a high protein concentration, making it effective in clarifying musts and wines.
  • High Zeta potential: Zeta potential is a measure of the electrical charge on the surface of suspended particles. A high Zeta potential indicates greater repulsion between particles, preventing them from aggregating and causing turbidity. Vege Ps has a high Zeta potential, which contributes to its ability to stabilize wine and prevent turbidity formation.
  • Fast compaction time: Vege Ps has the ability to compact rapidly, which means it can act effectively in removing unwanted components from musts or wines in a relatively short time.
  • Removal of oxidized polyphenolic components: Vege Ps is effective in removing oxidized polyphenolic components that can cause organoleptic defects in wines.
  • Reduction of astringency and tannins in red wines: in red wines, Vege Ps has the ability to reduce astringency and the presence of tannins, contributing to more balanced and palatable wines.

Vegetable pea protein powder.

10-30 g/hl.
Laboratory testing is recommended to determine the correct dose.

Rehydrate the product at a ratio of 1:10 and pour it into the mass to be treated by metering pump or venturi tube.

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

Boost the effects of Vege Ps by adding:

Reduction in the intensity of astringency

The use of PVPP results in a substantial reduction of low molecular weight polyphenols, particularly those known for their astringent and bitter characteristics. This targeted intervention helps to refine the quality of the final product, effectively mitigating its undesirable sensory profiles.

No Data Found

Comparing plant proteins
Plant proteins extracted from peas and potatoes stand out as an allergen-free alternative of considerable interest, ready to replace animal-derived colloids with increasing effectiveness. Plant proteins are particularly appreciated for their specific oenological applications. In detail, we examine how they influence oxidation management and astringency reduction, without neglecting their sensory impact in terms of olfactory cleanliness.

Oxidation management

No Data Found

Reducing astringency

No Data Found

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