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Casein

casein (GB)
caséine (F)
caseina (I)
caseína (ES)
caseïne (N)
caseína (PO)
The coarse flaked protein is the most important protein component of milk. It is the main component of cheese (lat. caseus) to which it gives the firm consistency through coagulation. The substance belongs to the resins. Casein is produced from fresh, pasteurised milk and consists of 95% protein, the rest being ash and nitrogen. Casein is positively charged electrically and therefore combines with negatively charged substances. It binds trub, tannins, dyes, iron, copper and heavy metals, which is why it is mostly used in the form of potassium caseinate in winemaking for clarification and fining. It is particularly effective in the treatment of oxidised wines such as those with high colour or brown breakage. The oxidised substances are bound and taste and colour are stabilised. Casein is also used to treat off-flavors such as acetic acid, mice and horse sweat. Preparations containing casein are allergens that must be declared if the amount of proteins in wine exceeds 0.25 mg/l.

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