WINE FISH TAIL

Specific clarifier for white wines.
FISH TAIL is made up of fish collagen obtained by cold swelling of the swim bladders of certain fish, such as sturgeon.

OENOLOGICAL PROPERTIES
The quality of the raw material and the cold preparation mode guarantee optimal quality, with maximum efficiency in the dragging of suspended particles.
It confers bright shine to white wines.
Its composition of high molecular weight proteins (140,000), allows it to be used in very low doses (1 to 2 g / hL), with the maximum clarifying efficacy and without the risk of over-gluing.
Its presentation in dry form facilitates its storage and conservation, as well as its preparation.
The use of fishtail will be reserved for wines where clarification does not impose a specific treatment (excess tannins, proteins, etc.).
Great ability to drag turbines.
Very suitable for very cloudy and low tannin wines.

DOSAGE
1 liter for every 5 to 10 hL of wine.
From 1 to 2 g / hL.

HOW TO USE
Mix the contents of the container in 10 times its volume in water, stirring vigorously. Let stand for 1 to 2 hours, complete the solution up to 20 liters, homogenizing the whole. This solution must be used in the two days following its preparation.