CASÉINATE DE POTASSIUM (5 kg)

Item No.15808
Price $381
Per Each
Excl. Tax
Available
Each

Description

CASÉINATE DE POTASSIUM

Casein: Treats and prevents oxidative damage

CASÉINATE DE POTASSIUM is used for the treatment of oxidized phenolics and bitter compounds.
  • Helps freshen wine and reveal muted aromas
  • Can also be used to help prevent oxidation of specific phenolic compounds
  • Can counteract moldy aromas
  • Can help to minimize bitter characters
  • Proprietary IOC formulation which contains potassium to help with solubility

Stage of Winemaking: Juice, wine (pre-protein stabilization)
Contact Time:
1-2 weeks
Impact:
Treatment and prevention of oxidation
Frequently used in: 
whites, rosés, fruit wines, cider

Recommended Dosage: Bench trials recommended for wine
  • Juice 500–1000 ppm (50–100 g/hL) (4.2–8.4 lb/1000 gal)
  • Wine 200–1000 ppm (20–100 g/hL) (1.7–8.4 lb/1000 gal)
Usage: Suspend CASÉINATE DE POTASSIUM in approximately 10 times its weight of water 15–25°C
(59–77°F). Mix well and ensure there are no clumps. Once hydrated, CASÉINATE DE POTASSIUM
should be used within 2 hours. For juice, add before settling or at the start of alcoholic fermentation. For
wine, mix vigorously after adding as CASÉINATE DE POTASSIUM can float. May take 7-14 days to
settle.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.

Specifications

Brand
IOC
IOC
Product Source
Casein

CASÉINATE DE POTASSIUM (5 kg)

Item No.15808
Price $381
Per Each
Excl. Tax
Available
Each

CASÉINATE DE POTASSIUM

Casein: Treats and prevents oxidative damage

CASÉINATE DE POTASSIUM is used for the treatment of oxidized phenolics and bitter compounds.
  • Helps freshen wine and reveal muted aromas
  • Can also be used to help prevent oxidation of specific phenolic compounds
  • Can counteract moldy aromas
  • Can help to minimize bitter characters
  • Proprietary IOC formulation which contains potassium to help with solubility

Stage of Winemaking: Juice, wine (pre-protein stabilization)
Contact Time:
1-2 weeks
Impact:
Treatment and prevention of oxidation
Frequently used in: 
whites, rosés, fruit wines, cider

Recommended Dosage: Bench trials recommended for wine
  • Juice 500–1000 ppm (50–100 g/hL) (4.2–8.4 lb/1000 gal)
  • Wine 200–1000 ppm (20–100 g/hL) (1.7–8.4 lb/1000 gal)
Usage: Suspend CASÉINATE DE POTASSIUM in approximately 10 times its weight of water 15–25°C
(59–77°F). Mix well and ensure there are no clumps. Once hydrated, CASÉINATE DE POTASSIUM
should be used within 2 hours. For juice, add before settling or at the start of alcoholic fermentation. For
wine, mix vigorously after adding as CASÉINATE DE POTASSIUM can float. May take 7-14 days to
settle.
Storage: Dated expiration. Store in a dry, odor-free and well-ventilated environment below 25°C (77°F). Reseal opened packaging immediately.

Specifications

Brand
IOC
IOC
Product Source
Casein