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CLARITO SP - WANAX® Line
COMPOUND CLARIFYING AGENT WITH HIGH STABILIZING POWER
COMPOSITION
Vegetable proteins selected for their electrical charge 10%, PVPP 26 %,
Activated bentonite (E 558) 61%, Potassium bicarbonate (E 501) 3%.
CHARACTERISTICS
CLARITO SP is a compound clarifying agent with a high stabilizing action on phenolic
substances and, in part, on proteins.
The high content of good quality polyvinyl polypyrrolidone ensures the specific adsorption of tannic
and more oxidised phenolic substances.
The action is synergised by the presence of vegetable proteins selected through the study of
electrical surface charge, for their specific detanning properties.
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CLARITO SP – WANAX Line does not contain products considered under current regulations as
“food allergens”. Furthermore, the raw materials do not come from genetically modified organisms
(it is GMO-free).
The bentonite used in CLARITO SP is capable of dispersing the active ingredients, has a marked
clarifying quality and a good deproteinizing effect that helps achieve the protein stability of wines.
The premium vegetable proteins used in the original CLARITO SP formulation do not cause overcollage.
USES
Due to its highly specific action, CLARITO SP is recommended for the treatment of quality wines
to prevent the effects of oxidation caused by phenolic substances.
It is particularly suited to improving the characteristics of oxidised white and rosé wines, to limiting
the tannin levels of young red wines, to eliminating the oxidised feel and to improving the colour of
aged red wines; its application may also be extended to the treatment of musts and vinegars.
In the final stabilisation treatments of wines, especially white wines, the stabilising effect of
CLARITO SP on protein substances may fail the Proteotest (for assessing protein stability); in
these cases it is advisable to integrate the clarification with PLUSGRAN GEL bentonite with high
deproteinizing power.
Comply with current relevant laws when using CLARITO SP.
DIRECTIONS
Disperse CLARITO SP in 10 or more parts water, leave to swell for a few hours, then add to the
product being treated, stirring carefully.
DOSES
From 50 to 100 g/hL
for musts and vinegars;
From 10 to 80 g/hL
for white wines;
From 10 to 60 g/hL
for red wines;
From 80 to 120 g/hL
for instable and/or oxidised wines.
Warning: the maximum limit envisaged by law for PVPP is 80 g/hL corresponding to one treatment
with CLARITO SP of approximately 308 g/hL.
PACKS
10 kg bags.
STORAGE
Keep cool and dry. Close opened packs carefully after use.
HAZARDS
According to M.D. of 28/01/1992 the preparation is classified: non-hazardous.
TECHNICAL SHEET OF: 10/12/2008