VinoClear® Classic
VinoClear® Classic for clarification boosts your bottom line with a range of benefits. These include higher yields and faster clarification of must from all grape varieties and qualities. Faster clarification increases your throughput and boosts equipment effectiveness. It also preserves aroma by allowing you to start fermentation much earlier.
With VinoClear® Classic you can increase throughput during your harvest. It boosts the effectiveness of your clarification equipment by a factor of 2-5. That means you can clarify at least twice as much juice with no increase in tank equipment.
VinoClear® Classic at least halves the time it takes to get clear juice ready. That means you can start fermentation much earlier. Earlier fermentation helps preserve the entire aroma of your wines.
VinoClear® Classic also reduces losses through the lees. It reduces the volume of gross lees by 30–50% so you get more clear juice out of every hectolitre of must. Higher yields and mean higher profits for your business.
Typical dosage
2–3 ml/hl.
Declared Activity
3900 PGNU/g
Classical strain enzyme
Yes
This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.
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When filling the tank after pressing, add VinoClear® Classic at the bottom. Carry out homogenization during filling. The enzyme will start to act as soon as it comes in contact with the must. The faster it's added, the better the result. You can track its efficiency with the Novo Pectin test*, which monitors pectin degradation.