Fining adjuvant for must, white and rosé wines, and sparkling wine bases. Its composition of plant proteins with high efficacy in eliminating potentially oxidizable compounds and a mixture of bentonites for cleanliness and protein stability enables it to prevent oxidation, clarify must, and stabilize proteins, while respecting sensory qualities.
Claril ZR is designed for the clarification of red wines meant to be tartrate stabilized with colloid addition of Zenith. It removes unstable color compounds, improves wine clarification and filterability, reduces sulfur off-flavors and makes wines with longer shelf-life.
Claril ZW is designed for the clarification of white and rosé wines that are meant to be tartrate stabilized with colloid addition (Zenith and CMC). It is effective in improving protein stability and eliminating unstable colloids that can affect wine clarification and filterability.
A stable pure silicon dioxide in aqueous solution. Sil Floc contains homogeneous, negatively-charged particles of silicon dioxide. The ultra-fine size offers a large contact surface and consequently acts as a counter-fining agent with protein fining agents. Solution pH 9.0-9.5.
Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by high molecular weight and high charge density. In wine and juice, Pulviclar S is a very effective clarifier, among the best for flotation. In quality red wines, it improves balance by eliminating excess astringency at the end of the palate without reducing structure.
Goldenclar Instant is a high molecular-weight, granulated food-grade gelatin for the clarification of high-quality wine and juice. Because of the pre-hydration process utilized during its production, it can quickly be dissolved in room temperature water. It reduces astringency and improves clarity and filterability in both red and white wines without affecting structure. Goldenclar Instant is an ideal alternative to egg albumin for the production of allergen-free wines.
An atomized food grade gelatin easily soluble in cold water. It is ideal for softening pressed wines and young red wines that have excessive astringency at the front of the palate.
A blend containing bentonite, PVPP and pea protein. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification. It can be used as an allergen-free alternative to potassium caseinate.
A pure, allergen-free pea protein. Plantis AF allows juice and wine clarification while producing a small volume of lees. It reduces wine sensitiveness to oxidation by removing iron, catechins and short chain-length polyphenols. Recommended for flotation.