This natural protein, derived from sturgeon, is used as a gentle and effective natural fining agent to help produce clarity in wines. A minimum of one month's settling time is required by this fining agent.
This natural protein, derived from sturgeon, is used as a gentle and effective natural fining agent to help produce clarity in wines. A minimum of one month's settling time is required by this fining agent.
Iso-ascorbic acid is used to prevent oxidation of color and flavor in juice and wine.