Derived from plant sources, currently from Mimosa. The addition of about one gram (1/4 to 1/2 teaspoon) per gallon of wine will aid in clarification of most fruit, vegetable and honey wines.
It may be used ahead of gelatin with white wines as a counter fining agent, at a rate of 3/4 to 1 times the weight of gelatin used. It can be difficult to get into solution. It isn't needed with red wines.