MOLECULAR KP
Molecular KP is a new-generation fining agent based on pea protein and Aspergillus-derived chitosan, developed to enhance the performance of traditional vegetable fining agents.
The physical microgranulation treatment induces a process called the Rounding process, which modifies the morphology and the surface electrical charge (SEC) of the particles.
Combined with this process, the synergy between pea protein and chitosan ensures maximum fining efficiency.
Thanks to these characteristics, Molecular KP provides:
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excellent clarifying power
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selective interaction and improved removal of polyphenols, catechins and oxidizable compounds
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detannizing action
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control of unwanted microbial populations
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improved redox stability and prolonged wine freshness over time
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enhancement of color components
