It is a colloid protector, stabilizer of wine facing precipitations of salts of tartaric acid.

Its action is translated into an inhibition of the nucleation phases and growth of micro crystals (by a deorganization of the surface of the salts, responsible for the formation of crystals), without altering the sensorial features of the wine treated.

White wines must be deproteinized, since Keactiv reacts with protein, producing a precipitated white.

In rose and red wines, it is recommended to use together with acacia gum, since both products synergize, optimizing the stabilization of the coloring matter.

Presentation: Powder or Liquid