Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.
• CASEI PLUS is obtained from fresh, skimmed and pasteurized milk. Thanks to its considerable purity and high protein concentration, it is more active than ordinary soluble caseinates.
• Its production method guarantees easy solubilization and good wettability, facilitating preparation and its reaction with wine or juice.
• The absence of potassium bicarbonate brings about no acid-base balance modification, and therefore no chemical pH variation.