Colle H

Colle H

Colle H //

Fining agents for wines

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Characteristics

More hydrolyzed than GÉLATINE N, with proteins with a molecular weight ranging between 50 000 and 75 000 da, COLLE H eliminates tannins with astringent properties.

Dose d'emploi : 
2 to 5 cL/hL
Conditionnement : 
1 L and 20 L

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