Pure egg albumin. BLANCOLL is a high-quality clarifying agent which will not lead to over-fining if used within the recommended dosage range. As a result of its clarifying action, filtration is easier.
BLANCOLL is a traditional and effective winemaking product. Great reds are typically fined
with egg whites.
BLANCOLL softens and refines the structure of red wines. It eliminates excessive
astringency by flocculating a wide spectrum of tannin fractions.
BLANCOLL is particularly valued for the fineness of its action; it rounds off the structure of
wines without causing imbalance, and fully respects the aromatic and varietal character of
BLANCOLL can also be used for structured white wines, such as those matured in barrels
that have become over-oaked.
BLANCOLL is an effective clarifying agent.
5-10 g/hL (0.4-0.8 lb/1,000 gal)