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Identification & Functionality
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Features & Benefits
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Applications & Uses
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- Applications
- Food & Nutrition Applications
- Application
At the end of the Nineties, with the concerns about the safety of products derived from contaminated cattle due to the Bovine Spongiform Encephalopathy (BSE) agent, there was great interest in developing nonanimal derived alternatives to gelatine. Since 1997 Dal Cin Research & Development laboratories have been working on plant proteins, realizing Phytokoll VIP, a fining agent for juices, vinegar, red and white wines, that allows wine fining without animal products. Phytokoll VIP is suitable for static clarification of musts and wines red and white in order to avoid or to reduce the oxidizing phenomena. Furthermore it maintains the aroma and the taste freshness also for a long time. This product diminishes the astringency and enhances the brilliance and the filterability in red wines, preserving the original organoleptic characteristics of wine.
Phytokoll VIP can guarantee:
- high brilliance power, improving subsequent filtering operations;
- compact and low lees;
- better aromatic cleanliness;
- better color stabilization in white wines, eliminating more oxidized fractions;
- better color stabilization in red wines, preserving color intensity and hue;
- lowering of astringent and bitterness sensations in red wines, improving organoleptic balance in general.
- Method of Use
Disperse Phytokoll VIP in water (5-10%) a few hours before the use, then add it slowly into the mass to be treated, stirring well. After the use of Phytokoll VIP we suggest to treat the wine with 20-40 g/hl of Superbenton DC (or Top Gran DC), in order to optimize a complete sedimentation, above all in white wines. Higher dosages of bentonite can be required for wines with an important proteinic instability.
Phytokoll VIP can be used as a powder directly in wine, above all white wines, in order to remove oxidized polyphenols. In this case is necessary to carry out a powerful pumping over in order to promote the contact between wine and the product. Phytokoll VIP, when used as powder, produces a lower volume of lees and doesn't hamper the subsequent filtration process.
- Dosage
- 5 to 30 g/hl.
Properties
- Physical Form
- Typical Properties
Value Units Test Method / Conditions Physical State Powder - DC 1.01 Color cream - DC 1.02 Smell Typical - DC 1.03 Nitrogen Content min. 13.5 % DC 2.04 Proteins Content min. 85 % DC 2.04 Ash Content max. 6 % DC 1.07 Moisture Content max. 7 % DC 1.06 pH Susp. 5% 6 - 8 - DC 1.05 Dispersibility good - DC 1.04 Total Heavy Metals max. 10 ppm A.A.Spectrophotometry Lead Content (Soluble) max. 5 ppm A.A.Spectrophotometry Ochratoxine-A max. 3 ppm HPLC Total Aerobic Bacteria max. 10000 per g plate count Coliforms max. 10 per g plate count Yeast And Moulds max. 50 per g plate count
Technical Details & Test Data
- Classifications and Declarations
Compliance with regulations
- EU Reg. 2019/934 - Codex OIV (oenology)
- Product not certified as organic, but allowed for organic wine production if the organic version isn’t available (EC Reg. 889/2008)
Other statements
- This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Packaging & Availability
- Packaging Type
- Packaging
- 0,5 kg bag; 15 kg bag
Storage & Handling
- Storage
Keep the product in its whole package in a cool place, away from moisture.