KalCasin 1 kg (54042) (Potassium caseinate)

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Product Information

A KalCasin is an effective polyphenol binder based on pure milk protein. The granulation technique used during production
makes dissolving and mixing easier. Due to its good dispersibility, there is no need for
expensive dissolving equipment when applying KalCasin.
KalCasin is mainly used to reduce high polyphenol content:
• eliminates odor and taste disturbances that occur due to high polyphenol content,
• selectively binds and removes bitter tastes due to high polyphenol content,
• suppresses color deepening during timely treatments (browning) reactions,
• oxidized, brown dyes can be removed.
After the addition of KalCasin, large flakes immediately form in the wine, which must be
broken into fine flakes with intensive stirring. The clarifying effect is created by the formation of flakes, immediately after dosing. It can be seen from this that particularly good
distribution must be ensured already during dosing. Due to its good mixing properties, it is sufficient to mix it in
the wine at the same time as adding it to the container, using a suitably sized mixer. In the case of frequent use of KalCasin, continuous "In-line" dosing is the proven method for finer flake formation.
In addition to the primary use of KalCasin - eliminating disturbances caused by polyphenols - it can result in a sensorially detectable reduction of volatile acid in vinegared wines.
Permitted according to Commission Regulation 934/2019/EU. National regulations must be checked by the user. Tested for purity and
quality.