EN 
FR 
US 
IT 
DE 
ES 
PT 
ZH-HANS More hydrolysed than GÉLATINE N, with protein molecular weight between 50.000 and 75.000 daltons, COLLE H removes the astringent tannins.
White, Rosé, Red
OENOVEGAN® PURE
Pea proteins for optimum clarification of musts and wines.
Colle H
To eliminate tannins with astringent properties.
do you have a question?
a particular need?
APPLICATION RATE
2 to 5 cL/hL
PACKAGING
1 L and 20 L
Wine type
Red
CHARACTERISTICS
FOR THIS TYPE OF USE
THE ŒNOFRANCE TEAM ALSO ADVISES YOU...
White, Rosé, Red
