PRZ AF

Red wines warranting a treatment with PRZ AF are generally the product of an average harvest from free- run or the first pressed juice. Their clarification is often difficult but not impossible. Their grape colloid level is medium. In tasting, these wines have a marked astringency on the attack, as well as on the finish. The finish is especially dry.
A light bitterness and a herbal note are equally eliminated by PRZ AF. PRZ AF works alone. It is not necessary to add a flocculation auxiliary.

CHARACTERISTICS

• improvement of red wines suppleness
• reduction of astringency
• eradication of herbal characteristics
• elimination of hard tannins