Developed by Ever as a more efficient and effective substitute for Potassium caseinate, for use on white and rosé wines. Made up of allergen free constituents; gelatine, selected silica, very pure montmorillonite and PVPP.
Advantages include; adsorption of oxidase enzymes (catechins and leucoanthocyanins), improvement of protein stability, limited and compact sediments, and Improved filterability.
Enhances the sensory profile of white and rosé wines.
White and rosé
200 -500 ppm free run / 500 – 700 ppm pressings
USE AND DOSAGE
30-50 g/hl in free-run must, 50-70 g/hL in overpressed musts; 20-40 g/hl in wines. Dissolve EVERCLAR in cold water in a ratio of 1:10 to 1:20, preferably with appropriate agitators. Let rest for several hours, then mix again and add the solution obtained in a thin flow to the mass during pumping over.