Chitosan-pea protein blend: Clarifies and removes astringent and oxidized phenolic compounds; non-animal alternative to PVPP
IOC QI FINE™ is a versatile alternative to PVPP that can be used at any stage of the winemaking process to treat and prevent oxidation, refresh aromas, and reduce undesirable mouthfeel characteristics.
- Suitable for juice clarification, particularly in aromatic whites and rosés
- Fast and efficient clarification due to its high charge density
- Can protect color and remove brown pigments due to its strong antioxidant capacity
- Refreshes oxidized or ‘tired’ wines
- Removes phenolic compounds linked to bitterness and astringency, improving overall texture and balance
- Non-animal, non-allergenic specialized preparation of pea protein and chitosan derived from Aspergillus niger activated with tartaric acid
Stage of Winemaking: Any stage
Contact Time:
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For Juice: 1-3 days or until target solids level reached during static settling or when desired impact is achieved
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For Wine: Rack once sedimentation is complete (typically 1 week) or when desired impact is achieved
Impact: Clarification and removal of off-flavors
Formulation: Pea protein, chitosan (activated with tartaric acid)
Frequently used in: Whites, rosés, reds
Recommended Dosage Bench trials recommended for wine
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Free-run juice: 10–30 g/hL (0.83–2.5 lb/1000 gal)
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Press juice: 20–50 g/hL (1.67–4.2 lb/1000 gal)
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Wine: 10–30 g/hL (0.83–2.5 lb/1000 gal)
Usage: Add QI FINE in 10 times its weight of clean, chlorine-free water, mixing constantly until suspension is homogeneous. Stir to maintain suspension during addition.
Storage: Dated expiration. Store in a cool, dry, odor-free environment. Once opened, use immediately.
Note: For this use, some of the materials in QI FINE are listed by the TTB as acceptable in good commercial winemaking practices in 27 CFR 24.250. For more information, please visit TTB.gov.
