Clear Up Bio is a highly-purified yeast cell wall product whose special washing and production process ensures a high absorption capacity of various substances which can have inhibitory or negative sensory impact on the wine. Is also useful in making sensory corrections in the presence of volatile phenols, notably brettanomyces. The third application is Clear Up’s ability to increase the inner surface in heavily pre-clarified musts, which results in better yeast dynamics and higher final fermentation gravity in sugar-rich juices.
Bench trials are recommended
Sluggish or stuck fermentations: 30–40 g/hL
To absorb off-flavours and odour effects: 10–30 g/hL
To increase the inner surface: 10–20 g/hL
Can be applied to all musts and young wines. For all applications, it is important to ensure that Clear up BIO is well suspended and well distributed. Dilute in 10L of wine/juice for every 1kg of Clear Up used. Minimum contact time is 1–2 hours, and a maximum contact time should not exceed 24 hours.
Store in a cool and dry place. Open containers must be consumed immediately.