CASÉINATE DE POTASSIUM

Casein to help prevent oxidation and remove oxidized components

CASÉINATE DE POTASSIUM is used for the treatment of oxidized phenolics and
bitter compounds.

• Helps freshen wine and reveal muted aromas
• Can counteract moldy aromas
• Can help to minimize bitter characters
• Proprietary IOC formulation which contains potassium to help with solubility 
• Contact Time: 1-2 weeks

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Recommended Dosage: Bench trials recommended

• Juice 500–1000 ppm (50–100 g/hL) (4.2–8.4 lb/1000 gal)
• Wine 200–1000 ppm (20–100 g/hL) (1.7–8.4 lb/1000 gal)

Usage: Suspend CASÉINATE DE POTASSIUM in approximately 10 times its weight of cold water. Mix well and allow the solution to stand for 4 hours. Stir to remove lumps. For juice, add before settling or at the start of alcoholic fermentation. For wine, mix vigorously after adding as CASÉINATE DE POTASSIUM can float. Once hydrated, CASÉINATE DE POTASSIUM should be used within 2 hours.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.

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