CASEI PLUS is a potassium caseinate developed for treatment of oxidation phenomena and maderization in musts and wines.
- In the case of oxidised wines (browning), CASEI PLUS decolours the wine, contributing to colour refreshment while also refining gustatory characteristics.
- In the case of botrytised harvests, CASEI PLUS is recommended in the treatment of young white or rosé wines (and reds in certain cases) to decrease the oxidized character.
- CASEI PLUS is a clarification agent which contributes to preparing wine for filtration.
- CASEI PLUS produces a decrease in the iron content in white wines.
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