Greenfine Intense
Preventive and curative treatment of white musts showing oxidised and oxidisable polyphenols, bitterness, or vegetal character. Treats strong oxidations and assures fast sedimentation and very good compaction of the lees.
Technical Specifications
PHYSICAL
- Appearance & colour: Grey powder and black granulars
LIMITS
- Chrome: < 10 mg/kg
- Copper: < 35 mg/kg
- Zinc: < 70 mg/kg
- Lead: < 4 mg/kg
- Iron: < 300 mg/kg
- Mercury: < 1 mg/kg
- Arsenic: < 3 mg/kg
- Cadmium: < 1 mg/kg
CHEMICAL
- Loss on desiccation: < 12.8%
- Discolouring charcoal content: 200 g/kg
MICROBIOLOGICAL
- Coliforms: < 102 UFC/g
- Escherichia coli: Absence/g
- Viable microorganisms: < 5.104 UFC/g
- Salmonella: Absence/25 g
- Yeasts: < 103 UFC/g
- Mould: < 103 UFC/g
Features and Benefits
- Formulation: Mix of pea proteins (Pisium sativum), Polyvinylpolypyrolidone (E1202), granulated activated charcoal, and calcium bentonite.
- Enological benefits:
- Pea protein and PVPP are both highly effective at removing certain phenolic compounds. When used with enological carbon, heavy oxidations are easily treated.
- GreenFine® Intense decreases the color, bitterness, and off-flavors (moldy/green notes).
- The composition of GreenFine® Intense helps to ensure good sedimentation and compaction of must solids and lees.
Product Applications
Dissolve in 10 times its weight of warm water, then add into the tank during a pump over in order to obtain perfect homogenization. GreenFine® Intense is a clarification agent for static treatment or flotation.
Dosage:
- Preventive treatment: 15 to 30 g/hL
- Curative treatment: up to 120 g/hL
Maximum dosage rate (OIV recommendation): 120 g/hL. Contains 20% of granulated activated charcoal. The use of oenological carbon is subject to specific regulations: refer to the applicable regulation. Additions of oenological carbon must be recorded in a register (REC 436/2009 art. 41 and 42). The regulation EC 606/2009 prohibits the use of charcoal on finished wine (red or rosé).
