KalCasin® freely soluble

KalCasin® readily soluble – milk protein for the targeted reduction of bitter substances in wine

KalCasin® freely soluble is a highly effective fining agent based on milk protein (casein) for reducing bitters, tannins and oxidative miss marks in must and wine. The special, readily dispersible formulation allows the product to be stirred in a particularly simple and lump-free manner.

KalCasin® readily soluble adsorbs excess polyphenols selectively, improving sensory balance. Especially in the case of mechanically loaded reading material, oxidative influences or a slight vinegar bite, it ensures a much more harmonious structure.

Product benefits

• Reduces bitters and excessive tannins
• Removes oxidised colour pigments and tanning shades
• Improves sensory harmony
• Very good solubility – low risk of lumps
• Ideal for small and medium-sized enterprises
• Simple touching without special technology

Application & Dosage

• Stir lump-free in 10 times the quantity of water warmed by hand
• Add to the must or wine with intense stirring
• Tick-off not later than 48 hours
• Slight corrections: 2–5 g/100 L
• Tanned notes: 5–20 g/100 L
• Sensory correction for vinegar bite: 20–40 g/100 L

Approved according to Regulation (EU) 2019/934. Preliminary testing is recommended.