Rondeur CRU



A sensory and stability improver of white and red wines taken from vegetal and yeast derived parietal polysaccharides. Specifically designed for wines where thinness, acidity, overt acidity/sourness is a problem in white and red wines.

  • 250g
  • 1kg
Additional Information

  • Also can cover excessive bitterness and tannin in red wines.
  • Expresses the volume and roundness of the wine, and smooths the wine without affecting its’ equilibrium.
  • Completely soluble and stable; can be used right up until pre-bottling.
  • Finishing polysaccharide.
  • Granular.
  • White, rosé, red.
  • 20-200ppm.
  • Length ✓
  • Roundness ✓ ✓ ✓
  • Longevity in Bottle ✓ ✓ ✓
  • Stability ✓ ✓
    • We suggest using it on finished, clarified and stabilised wine and before the final filtration.
    • Doses : 10 – 20 g/hl for white wines;15-30 g/hL for red wines.
    • A small test may be useful for identifying the best dosage for the desired final characteristics.
    • RONDEUR CRU must be used on protein-stable wine.

Tech Sheets / MSDS