Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

Vege Pt

Potato protein-based vegetable clarifier.
Technical sheet
Safety data sheet
Vege Pt is a plant protein-based clarification agent derived from potato. It is used for clarification and harmonization of wines. Here are some of its main characteristics and benefits:

  • Wine clarification: Vege Pt is effective in removing substances that make wine cloudy. These substances can include proteins, polysaccharides and other suspended particles responsible for cloudiness.
  • Reduces browning potential: in addition to improving clarity, Vege Pt helps reduce the browning potential of wine. This is especially important in white and rosé wines, where unwanted oxidation or browning can compromise quality.
  • Plant-based alternative: one of the distinguishing features of Vege Pt is its completely plant-based nature. It is an ideal choice for those seeking clarification solutions that are in line with vegetarian and vegan trends. In addition, it offers an alternative to bonding agents and traditional clarification practices that may not be plant-based.
  • Versatility: Vege Pt is known for its versatility and is used in a variety of wines to improve clarity and stability. It can be used in both red and white wines.

Potato protein powder.

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

Disperse Vege Pt in water in 1:10 ratio under continuous stirring.
Add the solution to the mass to be treated by metering pump or venturi tube.

1 kg and 10 kg bag.
Store in a cool, dry place, away from light and heat sources.

Vege Pt is a plant protein-based clarification agent derived from potato. It is used for clarification and harmonization of wines. Here are some of its main characteristics and benefits:

  • Wine clarification: Vege Pt is effective in removing substances that make wine cloudy. These substances can include proteins, polysaccharides and other suspended particles responsible for cloudiness.
  • Reduces browning potential: in addition to improving clarity, Vege Pt helps reduce the browning potential of wine. This is especially important in white and rosé wines, where unwanted oxidation or browning can compromise quality.
  • Plant-based alternative: one of the distinguishing features of Vege Pt is its completely plant-based nature. It is an ideal choice for those seeking clarification solutions that are in line with vegetarian and vegan trends. In addition, it offers an alternative to bonding agents and traditional clarification practices that may not be plant-based.
  • Versatility: Vege Pt is known for its versatility and is used in a variety of wines to improve clarity and stability. It can be used in both red and white wines.

Potato protein powder.

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

Disperse Vege Pt in water in 1:10 ratio under continuous stirring.
Add the solution to the mass to be treated by metering pump or venturi tube.

1 kg and 10 kg bag.
Store in a cool, dry place, away from light and heat sources.

The perfect match with:

Enocarb One

for higher illimpactant power

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Itiokol

for adjuvant action in clarification

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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.

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.

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