CLEAR UP BIO is a highly-purified yeast cell wall product whose special washing and production process ensures a high absorption capacity of substances which can have inhibitory or negative sensory impact on the wine

� Is useful in making sensory corrections in the presence of volatile phenols, notably brettanomyces.
� 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
� Correction of colour problems in white wines
� Improves sensory of wines from stressed fermentations
� Can reduce sulphur off-flavours in young wines

Dosage
Bench trials recommended
Sluggish or stuck fermentation 30-40 g/hL
To absorb off-flavours and odour effects 10-30 g/hL
To increase the inner surface 10-20/hL

Usage
Clear Up Bio 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 10 L of wine/juice for every 1 kg of Clear Up Bio used. Minimum contact time is 1�2 hours, and a maximum contact time should not exceed 24 hours.

Storage
Store in a cool and dry place. Open containers must be consumed immediately.