Vegetal P

VEGETAL P are purified vegetable proteins (83%) extracted from peas (Pisum sativum). FOOD GRADE product. The specific use of VEGETAL P in the oenological field, allows the substitution of egg albumin in red wines, to obtain a greater olfactory cleanliness and a higher quality of aroma.
VEGETAL P replaces the use of caseinate in white and rose wines.
Ideal as a clarifier both roughing and finishing of white, red and rose wines.

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