FloraClair® is a purified plant‐based protein. Analogical to animal‐derived protein treatment agents (gelatin, casein, isinglass) it shows good reactivity towards tannic substances and sediment particles/suspended matter.
After the treatment with FloraClair® wines show a significantly improved turbidity/haze and colour stability.
Fields of application of FloraClair® are:
- Clarification and stabilisation of fruit juices, fruit wines, wines, vinegar and fruit‐based mixed beverages
- Pre‐clarification of musts
- Tannin correction and reduction of oxidized yellowish/brownish colourations in fruit juices, fruit wines and wines
Bench trials required. The result depends on temperature, degree of turbidity and pH‐value.
Typical additions are:
Wine/Fruit Wine (g/hL)
Fruit Juice (g/hL)
Slight tannin correction
Reduction of yellowish/brownish colouring
FloraClair® must be protected against foreign odours, moisture and light. Reseal opened packagings immediately and tightly.