Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

Vege Pt-L

Liquid 100% vegetable gelatin for use in flotation processes.

Potato protein stabilised in aqueous solution.

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

  • Clarification 20-60 g/hl
  • Oxidized whites: 50-120 g/hl

Red wines

  • Astringency reduction: 20-100 g/hl

Vege Pt-L can be added to must before or during fermentation, or to wine during clarification.
Vege Pt-L can be used as a replacement for porcine gelatin in the flotation process.

5 kg and 25 kg canister.
Store in a cool place away from light and heat sources.
Once the package is opened, use all the product in the container within 48 hours.

Potato protein stabilised in aqueous solution.

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

  • Clarification 20-60 g/hl
  • Oxidized whites: 50-120 g/hl

Red wines

  • Astringency reduction: 20-100 g/hl

Vege Pt-L can be added to must before or during fermentation, or to wine during clarification.
Vege Pt-L can be used as a replacement for porcine gelatin in the flotation process.

5 kg and 25 kg canister.
Store in a cool place away from light and heat sources.
Once the package is opened, use all the product in the container within 48 hours.

Maximize the Vege-Pt-L experience with:

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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