Solutions > Yeasts > Cyto-clar

Cyto-clar

Fining agent specific for the selective removal of unstable color and proteins.

It is a formulation studied for the fining of musts and white wines; it occurs with a fast and compact separation of the turbid fraction.

The synergy between Yeast Protein Extracts and activated vegetal carbons improves the phenolic stability, also removing the heaviest tonalities and the orange shades; the bentonites, selected for their top deproteinization effect, accelerate clarification and improve protein stability. Musts and wines, treated with CYTO CLAR, are also protected against the effects of “light strike”.

More information?

Subfamily

Yeast protein derivates

Phase of use

Must, Second fermentation, Wine

Application

Colour stabilisation, Organoleptic improvement, Clarification, Flottation, Static settling, Discolouration, Protein stabilisation, Olfactory cleaning, Redox potential improvement, Prevention of light struck taste