Additive specific for the preparation of musts and wines.
Prevents and erases oxidation.
The addition of Formule 1, which has become a standard, to grapes prevents and removes oxidation and bitterness.
Now, Formule 1 has evolved twofold with an improved composition and production technique.
Casein, the binding agent or ligand used in the formula has been replaced by gum arabic. This new binding agent offers the advantage of not being listed with the products likely to provoke allergic reactions. The active ingredients of Formule 1 remain the same : PVPP and cellulose.
Moreover, this new Formule 1, named Formule 1-CF (casein free), benefits from an important progress in the coating and agglomeration techniques. The resulting granulation is both more regular and homogeneous with less fine particles. The aggregates have more interstitial spaces and thus, offer a larger physical adsorption surface. All this contributes to reducing the application rates.
The casein-free Formule 1-CF constantly proved to be at least as efficient as Formule 1 in trials carried out during the last harvest.
• Polyvinylpolypyrrolidone (PVPP BASF Patent) : 20%
• Gum arabic
• Direct use, without preparation, on must and wine
• Selectively adsorbs the oxidizable and oxidized tannins
• Removes bitter and harsh flavors
• Prepares the clarification of wines
• Protects the organoleptic qualities of the wines
• Refreshes slightly oxidized wines during late bottling.
By trapping the residues present in the grapes, Formule 1-CF becomes an essential complement in the settling operation.
Formule 1-CF is suitable both for white musts, rosé juices and red grapes.
Usage on musts of sound or little spoiled harvest,during must settling.
• Directly incorporate Formule 1-CF into the juice, stir for 20 to 30 mn ;
• Then, incorporate enzymes for must settling into white and rosé wines from direct pressing.
Usage on white and rosé musts from spoiled harvests
Formule 1-CF works quickly and allows the improvement of the sanitary state of a spoiled harvest.
Incorporate Formule 1-CF into either the harvest or after pressing, then apply the usual techniques and additives (Enzym’GLO/uc, Vinificateurs...).
Usage on red musts from spoiled harvests
On reds and bled rosés, incorporate Formule 1-CF into the grapes in the crusher or in the juice, leave in contact during the duration of fermentation or maceration. In the
fermenting vessel, apply the usual techniques(Enzym’Colour plus, Vinificateurs).
Usage on slightly oxidized wine before bottling
Incorporate Formule 1-CF into the wine 24 hours before filtration.