Carrageenan in granules to be added to the must at the end of boiling to facilitate a reduction of the protein.
During cooling improves the storage of proteins.
• Natural product that allows the reduction of turbidity without affecting the foam seal
• Must more limpid, it reduces the addition of clarifying agents in the following steps
• Increase the fermentation and attenuation rate
• longer shelf life, especially in the smaller sizes
• 5-10% more efficient than equivalent products
During cooling improves the storage of proteins.
• Natural product that allows the reduction of turbidity without affecting the foam seal
• Must more limpid, it reduces the addition of clarifying agents in the following steps
• Increase the fermentation and attenuation rate
• longer shelf life, especially in the smaller sizes
• 5-10% more efficient than equivalent products