Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

Vege Pt-L

Liquid 100% vegetable gelatin for use in flotation processes.
Technical sheet
Safety data sheet
Vege Pt-L is a stabilized solution based on plant protein derived from potato. This product offers several features and advantages in wine clarification and stabilization:
  • High colloidal stability: the potato protein in Vege Pt-L has a high zeta potential, which contributes to the stability of colloids 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.
  • Efficiency and speed: compared with other proteins or gelatins, Vege Pt-L works more efficiently and quickly. It begins to remove oxidized and oxidizable polyphenolic components as early as the clarification stage. This rapid action reduces the time required to obtain a clear and stable wine.
  • Alternative to animal gelatins: Vege Pt-L offers a viable alternative to gelatins of animal origin, making winemaking processes more compatible with vegetarian and vegan choices.
  • Ease of use: being a liquid formulation, Vege Pt-L is ready to use without requiring additional preparation time or agitation. This simplifies the wine clarification process and reduces treatment time.
  • Prolonged stability: when stored properly following the directions, Vege Pt-L has a stability of 12 months, which allows it to be used flexibly without concerns of product deterioration in the short term.

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.

Note: shake well before use.

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.

Vege Pt-L is a stabilized solution based on plant protein derived from potato. This product offers several features and advantages in wine clarification and stabilization:
  • High colloidal stability: the potato protein in Vege Pt-L has a high zeta potential, which contributes to the stability of colloids 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.
  • Efficiency and speed: compared with other proteins or gelatins, Vege Pt-L works more efficiently and quickly. It begins to remove oxidized and oxidizable polyphenolic components as early as the clarification stage. This rapid action reduces the time required to obtain a clear and stable wine.
  • Alternative to animal gelatins: Vege Pt-L offers a viable alternative to gelatins of animal origin, making winemaking processes more compatible with vegetarian and vegan choices.
  • Ease of use: being a liquid formulation, Vege Pt-L is ready to use without requiring additional preparation time or agitation. This simplifies the wine clarification process and reduces treatment time.
  • Prolonged stability: when stored properly following the directions, Vege Pt-L has a stability of 12 months, which allows it to be used flexibly without concerns of product deterioration in the short term.

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.

Note: shake well before use.

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:

Begran

for effective deproteinizing and lees compacting properties

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Gela-L Flott

for effective flotation

Show more
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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