OVOVIN

WINE TYPE:

 

 

CHARACTERISTICS:

Powdered egg albumin particularly indicated for use in red wine fining.

In red wines, it balances the wine’s tannic structure by attracting and removing the most astringent tannins.

It helps to give the wine a rounder structure and produces a more integrated polyphenolic fraction.

It does not affect the wine’s aromatic characteristics and fully preserves varietal typicity (both nose and mouthfeel).

Data Sheet

Safety Data Sheet

You may also like…

  • Rated 0 out of 5
    Fining liquid gelatin designed to enhance balance and structure. Suitable in grape must flotation
  • Rated 0 out of 5
    Fining agent designed to enhance balance and structure