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OVIGEL 1Kg

Price: $44.71

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Paquet 1Kg (P)

(P)=powder | (G)=granules | (D)=disc | (S)=Solution

 

Ovigel

A combination of egg white albumin and gelatin for clarification and stabilization of young red wines
 

Ovigel is ideally suited for using with medium bodied red wines. Recommended for young and supple wines, which often suffer from bitter tastes due to cathechic tannins extracted from skins and stems.
For more delicate red wines : while achieving efficient clarification and stabilization, Ovigel maintains the delicacy and character of the wine.
 

 

  

Composition :

• Egg white albumin
• Fibrillar gelatin proteins – molecular weight >10,000 Da
The use of two different types of proteins, allows a gentle fining and the selective removal of most bitter tannins.
Ovigel is an egg-based product. In some countries and in the EU (beginning June 2009), its utilization requires the specific labelling of wines. Please, consult the applicable regulation.
 

Properties :

• Decreases the volume of lees
• Maintains color retention
• Speeds up the fining process in comparison with egg whites used alone



 

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Photos Julien Perron Gagné