To help prevent oxidation and remove oxidized components
Caséinate de Potassium is used in both juice and wine for the treatment of oxidized phenolics and bitter compounds. It helps freshen wine and reveal muted aromas. Although the potassium helps with solubility, once added a thorough mixing is essential.
Bench trials recommended for wine
Juice: 50–100 g/hL
Wine: 20–100 g/hL
Dissolve Caséinate de Potassium in approximately 10 times its weight of cold water. Mix well and allow the solution to stand for 4 hours. Stir to remove lumps. For juice, add before settling or at the start of alcoholic fermentation. For wine, mix vigorously after adding as Caséinate de Potassium can float. Once hydrated, Caséinate de Potassium should be used within 48 hours.
Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.