Used to increasing astringency in grape or fruit wines. Some use as a clarifying agent in wine and beer; however, this has been superseded by the use of silicon dioxide. Consult winemaking textbook on usage.
Used to increasing astringency in grape or fruit wines. Some use as a clarifying agent in wine and beer; however, this has been superseded by the use of silicon dioxide. Consult winemaking textbook on usage.