- Still white, rosé & red wines
- Musts: 5 -20 g/hl (legal EU limit 30g/hl)
- Red wines: 5-15 g/hl (legal EU limit 60g/hl)
- White and rosé wines: 1-5 g/hl (legal EU limit 30g/hl)
Pour Spring’Finer™ in 10 times its weight of water (never in wine) at 10-20°C maximum. Wait for complete dissolution, stir and incorporate the obtained solution directly into the wine through an adequate connector. Homogenize the wine through a pumping over without aeration.
Warning: Yeast protein extracts are subjected to usage limit of 30 to 60g/hl according to the EU legislation. See above for EU limits. Please check UK legislation for UK limits.